Thoor Dal – ½ Cup
Jaggery – 1 tsp
Shallots – 400 gram
Coconut oil – 1 tsp
Green Chilly 4
Mustard seed – 1 tsp
Salt – to taste
Dried chilly – 2
Tamarind – one lemon size
Curry leave – 4 strips
Sambar Powder – 4 teaspoon
Water – 4 cup

Method of cooking

Clean the shallots after Peeling off the outer skin . Cook the toor Dhal with three cup of water and when it get half boiled add shallots, green chilly, and salt along with this and also cook for some time. Soak the tamarind in half cup of water and take out the extract the juice. Add this tamarind juice to the cooked dal and onion and allow to boil for some time. Mix the sambar powder in a ½ cup of wate and pour into it and boil for some more time. Remove the sambar from the stove and add jaggery and curry leaves. Heat oil in a separate tawa and Heat oil and splutter mustard seeds and dried chilly and pour this to the sambar.

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