Ingredients

Tur dal – ½ cup

Imli – 20 g

Curry leaves – 15 Nos

Vegetables

Tomato – 2 Nos (medium size)

Drum sticks – 1 No

Pumpkin – 1 cup

Simla Mirchi – ¾ cup

Bhindi – ¾ cup

Potatoes – ½ cup

Salt – 3 tsp

Turmeric – 1 tsp

Melkote Sambar Masala* – 2 TBS

Masala-Wet

Ghee – ½ tsp

Dhania – 3½ TBS

Methi –½ tsp

Red chili – 1 No.

Kashmiri mirchi – 3 pieces

Channa dal – 1 TBS

LG Hing (solid compound) – 1 tsp

Coconuts – ½ (of med size coconut)

Gur (optional) – 25 g

Tadka

Ghee – 2 TBS

Mustard seeds – 1 tsp

Recipe Yield – 2.1 liter

 

* Ingredients for Melkote Sambar Masala

Turmeric Stick – 200 g

Chana Dal – 250 g

Urad Dal – 100 g

Dalchini Sticks – 50 g

Khas khas – 250 g

Akha Dhania – 1 kg

Methi – 100 g

Jeera – 250 g

Black Pepper –250 g

Hing – 50 g

Curry Leaves – ½ liter

Red Chili – 1 kg

Kashmiri Chili – ½ kg

Yield – 7 liter

 

Process

  • Soak imli with water for an hour. Squeeze & filter. Save the extracted liquid part.
  • Wash and cut the vegetables as follows:
    • Drumsticks: 2” long
    • Pumpkin: 2” cubes
    • Simla Mirchi: 2 sq inch flat
    • Bhindi: 2” long
    • Potatoes: 2” long finger
  • Boil the cut vegetables with imli extract, salt, and Turmeric. Roast the wet sambar masala ingredients with little oil. Blend tomatoes and add while boiling the imli extract.
  • When done add grated coconuts and grind together to forma paste.
  • Cook dal separately and when done add the wet sambar masala to it.
  • Add dry sambar masala and cook further for a while.
  • Combine the vegetables & dal.
  • When the solution is foaming, that means that it is being cooked. Keep stirring while it is being cooked.
  • When the foaming stops, that is an indication that it is cooked.
  • Crush the fresh curry leaves with hand and add to boiling sambar.
  • Tadka: Heat Ghee up to the smoke point.
  • Add mustard seeds. Wait till all of it cracks.
  • Add the tadka to sambar, stir well and finish.
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