Rungaswamy Murangakai Sambar Recipe - Drumstick sambar

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal)(तुवर दाल/अरहर दाल), Drumstick(सेहजन की फली)

Cuisine : TamilNadu

Course : Dals and Kadhis

Rungaswamy Murangakai Sambar

It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

For more recipes related to Rungaswamy Murangakai Sambar checkout Daily Dal , Dal Dhokli , Keoti Dal , Dal Dhokli . You can also find more Dals and Kadhis recipes like Thikri Ki Dal, Rasam Powder, Tamarind Leaves Dal, Ma Chole Di Dal. Or try out these recipes from TamilNadu Cuisine like Corn Upma, Vazhai Thandu Kosumalli, Dakshini Squares, Onion And Capsicum Uttappam.

Rungaswamy Murangakai Sambar Recipe - How to make Rungaswamy Murangakai Sambar

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Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Split pigeon pea (toor dal/arhar dal) 1/2 cup

  • Drumstick 1

  • Garlic 2 cloves

  • Onion 1 medium

  • Tomato 1 medium

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Tamarind marble siz

  • Ghee 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 2

  • Cumin powder 1 teaspoon

Method

Step 1

Wash toovar dal. Wash and cut drumsticks into two-inch lengths. Peel, wash and chop garlic. Peel, wash and slice onion finely. Wash and chop tomatoes. Place dal with turmeric powder and salt in a pan with one and a half cups of water.

Step 2

Cook half covered for ten minutes, then add drumsticks and chopped garlic. Cover and cook for ten more minutes or till the dal is soft. Meanwhile infuse tamarind in four tablespoons of hot water for five minutes. Strain the pulp and leave it aside.

Step 3

Heat ghee in a pan and fry onion till pink. Add mustard seeds and when they crackle add it to the dal mixture. Add tamarind juice, whole red chillies, cumin powder and tomatoes to the dal mixture and simmer for another fifteen minutes.

Step 4

The consistency should be fairly thin.

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