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How to make Vengaya Sambhar - Onion sambhar.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Toor Dal (तुवर दाल), Pearl Onion

Cuisine : TamilNadu

Course : Dals and Kadhis

Vengaya Sambhar
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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 Vengaya Sambhar checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Jain Dhansaak, Dal Makhni, Dali Sambare, Dal Chenchki .

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Vengaya Sambhar Recipe Card

Vengaya Sambhar
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Vengaya Sambhar Recipe

  • Toor Dal 1 1/2 tablespoons

  • Pearl Onion to taste

  • Turmeric powder 1/2 teaspoon

  • Tomato 1

  • Pearl onions 10

  • Curry leaves 10

  • Whole dry red chillies 3

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Sambhar powder 3 teaspoon

  • Jaggery (gur) grated 1 teaspoon

  • Tamarind pulp 1 tablespoon

Method

Step 1

Clean and wash toovar dal. Pressure-cook with salt, turmeric and water. Cool and mash well. Keep aside. Wash and chop tomato. Peel and wash pearl onions. Wash and pat dry curry leaves.

Step 2

Remove stems and break whole red chillies into smaller pieces. Heat oil in a pan and add mustard seeds, broken red chillies, curry leaves and asafoetida. When mustard starts to crackle add chopped tomatoes and cook for two to three minutes.

Step 3

Add pearl onions and sambhar powder and stir-fry for another four to five minutes. Pour in the dal. Mix well. Add jaggery and tamarind pulp and simmer for another five to ten minutes.

Step 4

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.