Araitha Sambhar (Red gram with vegetables)
Ingredients
- 3 3/4 oz Red gram arhar dal, soaked for 5 minutes
- 1 3/4 oz Madras onions chopped
- 1/2 tsp Turmeric haldi powder
- Salt to taste
- 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 Vegetable oil
- 3 tbsp Coconut nariyal, grated
- 2 Dry red chillies sookhi lal mirch
- 3/4 tsp Fenugreek seeds methi dana
- 1/2 tsp Asafoetida hing
- 2 1/2 tsp Coriander dhaniya seeds
- 2 tsp Bengal gram chana dal
- 3/4 tsp Cumin jeera seeds
- 1/2 tsp Tamarind imli, extract
for the tempering:
- 1 tsp Vegetable oil
- 3/4 tsp Mustard seeds raj
- 1/2 tsp Cumin seeds
- 1/2 tsp Aniseed saunf
- 2 Dry red chillies
- a few Curry leaves kadhi patta
- Salt to taste
- 2 tbsp Green coriander hara dhaniya, chopped
Instructions
- Boil the red gram, Madras onions, turmeric powder, and salt in 2 cups water. Keep aside.
- Steam the aubergines, capsicum, drumstick, and potato. Keep aside.
- Grind all the ingredients mentioned to a fine paste.
- 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.
- 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.
- Serve hot, garnished with green coriander
Calories: 261 kcal
Carbohydrates: 36 g
Protein: 11 g
Fat: 9g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 17 mg
Sodium: 42 mg
Potassium: 775 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 1026 IU
Vitamin C: 97 mg
Calcium: 92 mg
Iron: 4 mg