Tuesday, May 3, 2011

Palak Dhal Sambhar

1 bunch palak/spinach leaves
1 cup boiled toor dhal
1 garlic pod
1/2 cup tamarind juice
2 green chillies
1 onion and tomato cut in medium size
3 spoons sambhar powder
1/4 cup milk
1 spoon oil
1 spoon mustard
1 spoon fenugreek seeds
1 spoon cumin seeds.
1/4 spoon hing
salt as per taste.

Blanch palak and cool to room temperature and grind with green chilly and garlic.
Heat oil in a saucepan add mustard, fenugreek, cumin seeds and hing.
When they splutter add onion, when onion changes colour add tomato and fry for 5mins.
Now add tamarind juice and lower the flame and cook till raw smell goes.
In a bowl take sambhar powder add water and make a paste and pour this to the boiling tamarind water.
Now add boiled and mashed toor dhal, salt and ground palak mixture and increase the flame.
When it starts to boil slightly add milk and mix well and leave it to boil for 5-6mins.
Milk is added to give the richness to the sambhar and to enhance the taste.

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