A sweet, tangy and spicy dal made with toor dal, tomatoes, tamarind, and jaggery, topped with a fragrant tempering of mustard ...

Heat oil/ghee in a small pan. Add mustard seeds, cumin, red chilies, curry leaves, and hing. Once the mustard seeds splutter, pour the tempering into the sambar and mix. Simmer for a final 2 ...

Soak tamarind in water and meanwhile chop onions, carrots, radish and drumsticks. Roast together chana dal, green chili, red chilies, fenugreek and small onions in a pan until they turn golden. Then ...

There is confusion about making potato palya or sambar. By making dosa using eggs ... one (small size), Carrot: one, Spinach, Red chilli: four, Cumin: half a teaspoon, Coriander leaves, Oil ...

There’s something about a hot plate of sambar-rice, a generous drizzle of ghee on top, and a side of crispy chicken fry or vendakka fry that takes us straight back to our school lunch breaks ...

Add sambar masala, sugar and vegetables, including the onions, and cook till the vegetables are tender, and add tamarind. Heat oil in a saucepan and add the mustard seeds. 3. When they splutter, add ...

Mixed lentils with drumsticks, coconut, tamarind and other spices. This sambar recipe is made with a blend of urad dal, tur dal and a little quantity of channa dal. Boil the yellow dal in a pressure ...

Now, add the mashed dal and vegetables to the tempering. Mix in the tamarind extract, jaggery, turmeric powder, sambar masala, and salt.