Araitha Sambhar (Red gram with vegetables)

Araitha Sambhar (Red gram with vegetables)

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Servings: 4
Calories: 261

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
Dishes Curries
Cuisine Indian
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