Carrot and beans sambar

Ingredients

• Tur Dal - 1 cup / 150 gms
• Carrot 50 gms
• French beans- 50 gms
• Sambar Onions / shallots - 100 gms
• Tomatoes, small 1
• Tamarind - small lemon size
• Turmeric powder ½ teaspoon
• Sambar Powder - 2 teaspoons
• salt to taste
• Oil 1 tablespoon
• Coriander Leaves for garnishing

For Seasoning:

• Mustard Seeds ½ teaspoon
• Cumin seeds ¼ teaspoon
• Fenugreek ½ teaspoon
• Whole red chilli 2
• Asafetida 2 pinches
• Curry leaves 1 sprig

You may like

Carrot shaped croissant cones : a cute easter appetizer with goat cheese and sun-dried tomatoes

Preparation

• Preparation:
  Chop the carrots and beans into 2 inch long pieces. Soak the tamarind in some hot water and extract pulp from it. Remove the skin from the shallots and chop both the shallots and tomatoes. Wash and pressure cook tur dal with ½ teaspoon oil and turmeric powder. In a small vessel on top of the dal place the carrots and beans also to be cooked after sprinkling them with little water. Release the pressure after three whistles and mash the dal well with a mathu. Keep aside.
• In a kadai heat the oil and add the ingredients for seasoning one by one in the order mentioned.
• Now add the chopped onions. Sauté till they turn pink and add tomatoes, Sambar powder.
• Cook till the tomatoes turn mushy. Now add the cooked tur dal, vegetables, tamarind pulp, and salt and mix well.
• Cook for 10 minutes on a medium flame till all are well cooked and the aroma of the sambar rises.
• Garnish with coriander leaves and serve hot with rice.