Araitha Sambhar (Red gram with vegetables) recipe
ingredients
1/2 cup (80 g) 3 3/4 oz Red gram (arhar dal), soaked for 5 minutes
50 g (1 3/4 oz) Madras onions, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
50 g (1 3/4 oz) Aubergines (baingan), diced
1/2 Capsicum (Shimla mirch), diced
1 Drumstick (saijan ki phalli), diced
1 Potato, medium-sized, diced
50 g (1 3/4 oz) Madras onions, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
50 g (1 3/4 oz) Aubergines (baingan), diced
1/2 Capsicum (Shimla mirch), diced
1 Drumstick (saijan ki phalli), diced
1 Potato, medium-sized, diced
Grind to a paste:
2 tsp (10 ml) Vegetable oil
3 tbsp (12 g) Coconut (nariyal), grated
2 Dry red chillies (sookhi lal mirch)
3/4 tsp (2 g) Fenugreek seeds (methi dana)
1/2 tsp (2 1/2 gm) Asafoetida (hing)
2 1/2 tsp (5 g) Coriander (dhaniya) seeds
2 tsp (10 g) Bengal gram (chana dal)
3/4 tsp Cumin (jeera) seeds
1/2 tsp (3 g) Tamarind (imli), extract
3 tbsp (12 g) Coconut (nariyal), grated
2 Dry red chillies (sookhi lal mirch)
3/4 tsp (2 g) Fenugreek seeds (methi dana)
1/2 tsp (2 1/2 gm) Asafoetida (hing)
2 1/2 tsp (5 g) Coriander (dhaniya) seeds
2 tsp (10 g) Bengal gram (chana dal)
3/4 tsp Cumin (jeera) seeds
1/2 tsp (3 g) Tamarind (imli), extract
For the tempering:
1 tsp (5 ml) Vegetable oil
3/4 tsp (2 g) Mustard seeds (raj)
1/2 tsp (1 g) Cumin seeds
1/2 tsp (1 g) Aniseed (saunf)
2 Dry red chillies
a few Curry leaves (kadhi patta)
Salt to taste
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
3/4 tsp (2 g) Mustard seeds (raj)
1/2 tsp (1 g) Cumin seeds
1/2 tsp (1 g) Aniseed (saunf)
2 Dry red chillies
a few Curry leaves (kadhi patta)
Salt to taste
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Boil the red gram, Madras onions, turmeric powder, and salt in 2 cups water. Keep aside.
2. Steam the aubergines, capsicum, drumstick, and potato. Keep aside.
3. Grind all the ingredients mentioned to a fine paste.
4. Add the steamed vegetables to the red gram mixture and cook for 10 - 12 minutes. Add the ground paste and the tamarind extract and cook for 5 minutes more on low heat.
5. For the tempering, heat the oil in a wok; add mustard seeds, cumin seeds, aniseed, dry red chillies, and curry leaves. Fry for a few seconds and then pour this into the above mixture. Add salt.
6. Serve hot, garnished with green coriander
2. Steam the aubergines, capsicum, drumstick, and potato. Keep aside.
3. Grind all the ingredients mentioned to a fine paste.
4. Add the steamed vegetables to the red gram mixture and cook for 10 - 12 minutes. Add the ground paste and the tamarind extract and cook for 5 minutes more on low heat.
5. For the tempering, heat the oil in a wok; add mustard seeds, cumin seeds, aniseed, dry red chillies, and curry leaves. Fry for a few seconds and then pour this into the above mixture. Add salt.
6. Serve hot, garnished with green coriander
serving amount
serves: 2 - 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
