Vengaya Sambhar Recipe - Onion sambhar.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Toor dal(तुवर दाल), Salt(नमक)

Cuisine : TamilNadu

Course : Dals and Kadhis

Vengaya Sambhar

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 Daily Dal , Dal Dhokli , Keoti Dal , Dal Dhokli . You can also find more Dals and Kadhis recipes like Mooli Dal With Methi, Sultani Dal, Tidali Dal, Amsul Saar. Or try out these recipes from TamilNadu Cuisine like Veppalai Katti, Paruppu Urundai Kozhambu, Nai Appam, Micro Vegetable Idli.

Vengaya Sambhar Recipe - How to make Vengaya Sambhar

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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Toor dal 1 1/2 tablespoons

  • Salt 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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