Oats Khichdi

Here is a healthy, tasty and quick version of khichdi using oats and masoor dal. I opted for masoor dal here since it is one of those lentils that cook faster even without a pressure cooker but moong dal or toor dal can also be substituted here. This is a great recipe to try if looking for ways to incorporate oats in spicy dishes.

Ingredients: (Yield 2 - 3 servings)
1 cup rolled oats
3/4 cup to 1 cup masoor dal / red lentils
1 to 1.5 cups chopped mixed vegetables (I used beans, carrots and peas.)
1/8 tsp. ground turmeric
1 tbsp. ghee
1 tbsp. cashews
1/2 tsp. grated ginger
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 to 3 red chillies, broken into bits
A pinch of asafoetida powder
1/4 tsp. ground pepper (optional)
Salt to taste
 
Method:
* Wash masoor dal / lentils in two exchanges of water and drain. Add masoor dal, chopped vegetables, about 2 cups of water and turmeric to a sauce pan. Cook on medium flame, stirring intermittently and add water if needed. 
* Add oats and salt when the dal is cooked and continue cooking for about 8 to 10 minutes or until the oats soften.
* Heat ghee in a small pan and toast cashews until they turn golden brown. Remove them with a slotted spoon. Next add ginger to the same ghee and saute until it starts to turn golden. Add mustard seeds, cumin seeds, red chillies and asafoetida. When the mustard seeds start to splutter, turn off the stove and add it to the cooked oat - dal mixture.
* Add the toasted cashews and ground pepper to the oats and mix well.
* Serve warm with pickle and papad.

This post goes to Blogging marathon #77 under the theme "Healthy Lunches". Check out the page to read what other marathoners are cooking.

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Ezogelin Soup ~ Turkish Red Lentil Soup

 
This red lentil soup happens to be one of the traditional and common soups in Turkish cuisine and goes by the name Ezogelin soup. The origin of the soup is attributed to Ezo, a legendary beauty and an unhappy bride from Gaziantep in the Southeastern Turkey region, while the word 'gelin' means bride in Turkish. This soup is supposedly one of her favorite dishes and she lovingly used to cook it for her family. Irrespective of whether the Ezo story is true or not, this is one simple, home style dish that everyone in the family going to love. I served this delicious and hearty soup with some bread croutons.

Ingredients: (2 servings)
1 tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, finely minced
1 small tomato, finely chopped
About 6 cups vegetable stock / water
1/4 cup red lentils (Masoor Dal)
2 Tbsp. rice (I used brown rice.)
2 tbsp. fine bulgur
1 tbsp tomato paste
1/2 tsp Crushed red pepper flakes 
Salt &  pepper to taste
1 tsp dried mint
Lemon wedges to serve

Method:
* Heat oil in a medium sized pot, preferably a non stick one. Add onion and fry until it softens. Next add garlic and cook for about a couple of minutes. Then add tomatoes and cook until it turns mushy. Ad tomato paste and saute for few seconds.
* Now add about 3 cups of vegetable stock / water, lentils, rice and bulgur and cook on low medium flame until rice and lentils are cooked well, stirring intermittently. The liquid tends to get absorbed by the grains while cooking and the grains may stick to the bottom of the pan and burn if attention is not paid. Keep adding extra liquid as needed. (I added about 3 cups more.)
* Add mint and seasonings to the pot. Mix well, taste and adjust the seasonings if needed. Cook until the soup reaches a creamy consistency or coarsely puree in a blender. It took me around 30 minutes to cook the lentils and grains.
* Divide the mixture in two soup bowls and serve with lemon wedges.

This goes to BM #48 for 'Arabian Cuisine' under "1 Cuisine - 3 Dishes" theme. Check here to see what my fellow marathoners are cooking during Blogging Marathon #48.

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Oats - Masoor Dal Bisibele Huli

The second week of BM#17 starts from today and I am going with "cooking with ready made stuff" theme. I did not have to go beyond my utility room (literally) for inspiration this time. I have a large utility room which doubles up as my second pantry or a mini grocery store as my mother calls it. We (particularly my husband ) know no boundaries when it comes to grocery shopping and keep stocking stuff as if there is going to be an emergency soon. My husband is very well versed with quality and price of the ingredients but goes overboard when it comes to the quantity. Result? My pantry and refrigerator are filled with loads and loads of grains, beans, dairy, veggies, fruits, snacks and so on enough to feed a crowd and to shock any newcomers to our home. :)

At any given time, I will also have a huge carton full of MTR instant mixes of all kinds. Not that I need instant mixes or use them enthusiastically but my husband feels that they will come handy during time crunches. For the first day post, I made use of MTR's bisibelebhath powder to prepare bisibele huli using oats and masoor dal for a quick and healthy lunch.
If you are bored to eat the mushy, bland oatmeal but would like to incorporate it into your diet, here is a spicy oatmeal preparation. This doesn't need even a pressure cooker as masoor dal cooks quickly and this comforting, one pot meal can be put together in around 20 minutes.

Ingredients: (3 - 4 servings)
1/2 cup masoor dal
1/2 cup old fashioned oats (Dry toast oats until they start to change color.)
1 to 1.5 cup chopped veggies (I used carrots, beans, potatoes and peas.)
1/4 tsp turmeric powder
2 - 3 Tbsp MTR bisibele bhath powder or homemade BBB powder
Salt to taste
2 Tbsp thick tamarind juice
For tadka: 2 Tbsp ghee, 1 tsp mustard seeds, 1 Tbsp cashews and few curry leaves

Method:
* Wash masoor dal in two exchanges of water. Add washed masoor dal, prepared vegetables, turmeric powder and about 5 cups of water to a pan and cook until masoor dal is done. It will take around 15 minutes.
* When masoor dal is cooked, add bisibele bhath powder, salt, tamarind and oats. Continue to simmer until oats are cooked through.
* In the mean while, heat ghee in a small pan and toast the tadka ingredients. When cashews turn golden brown, remove and add to the cooked oats - dal mixture and mix well.
Serve warm with papad / chips / khara boondi.

Check what the other marathoners are cooking during BM#17.

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Masoordal Khichdi

That's my theme for second round of blogging marathon #12. Yes, delicious dals - the recipes that are going to be posted this week long here need to showcase a dal / bean either in savory or sweet form, according to the marathon rules. I am going with this delicious, flavorful masoor dal khichdi on the first day, that has been the basis for many khichdi dishes posted at veggieplatter so far. It comes from M's SIL who happen to be a wonderful cook.
The original recipe includes onion and is sauteed after tadka. Next goes the veggies, dal and rice and fried for a minute before adding water. Somehow I hate to see onion in my rice dishes and so omit it. Even without a pressure cooker, my method takes only about 20 minutes from prep to plate. I also like the fact that this wholesome dish doesn't demand babysitting. :)

Prep & cooking time - 20 minutes
Servings: 2 - 3

Ingredients:
1/4 cup masoor dal
1/4 cup sona masuri rice
A little turmeric powder
1 carrot, peeled and cubed
1 potato, peeled and cubed
2 - 3 Tbsp peas
15 - 20 green beans, stringed and cut into 1 inch pieces
4 cups of water
1 tsp sambhar powder
1/2 tsp chili powder
Salt to taste
2 -3 Tbsp tamarind juice
For tadka: 1 Tbsp ghee / oil, 1 tsp mustard seeds, a pinch of asafoetida, few curry leaves

Method:

* Wash masoor dal and rice thoroughly and throw away the water used to rinse. Add dal, rice, turmeric, vegetables and water to a cooking pot and cook on medium - high flame until the rice is done.

(I usually put the dal and rice to cook first and then start chopping vegetables. First, I go with the veggies that take longer to cook. By doing so, time can be saved.)

* Next add the tamarind, sambhar powder, salt and chili powder and cook for about five minutes and turn off the stove.

* Heat ghee / oil in a small pan and add the tadka ingredients. When mustard starts to pop, add it to the khichdi and mix well.

* Serve warm with papad / chips.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

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Quinoa - Masoor Dal Soup

I wondered whether I need to post a full course meal each day if I choose "lunchbox" theme in this marathon and bombarded Valli with emails. Valli in her usual, flexible style told to go easy. A "three course meal" kind of lunchbox sounds so whimsical in this fast paced world. However it was a "typical norm" in India for a generation before us. The women had the patience, energy and dedication to deliver such meals to the head of the household. I have neither cooked a full course meal for my husband's lunchbox till date nor planning to cook one in the future. However, he is sure to find a fulfilling, homemade, fresh food each day when he opens his lunchbox. 

My husband likes to carry a single item in a microwaveable box since he enjoys his food hot. Breakfast dishes / rice items / soups are some of his favorite lunch items and particularly the latter one seems so fuss free to me as a cook. And so, sometimes I pack just a soup. However, if not pairing with a salad / sandwich, I try to make it a wholesome and fulfilling one by going with a grain-bean-veggie combination. Today's "lunchbox" idea for BM#10 revolves around the same theme yielding a nutritious, guilt free lunch. I don't follow a particular recipe when it comes to soups but I stick with those ingredients that seem to work in a recipe.

Ingredients: (For 3-4 servings)

1 Tbsp olive oil / butter

1 onion, finely minced

2 garlic cloves, finely minced

2 cups chopped vegetables (I used celery, beans, carrot)

1 vegetable bouillon cube

1/4 cup quinoa and/or millet

1/4 cup masoor dal 

Salt and pepper to taste

Method:

Heat oil and add onion, garlic and celery. Fry until onion softens and then add the veggies. Saute for a couple of minutes more.

Add about 5 cups of water and bring it to a boil. Then add the vegetable bouillon cube, masoor dal, quinoa/millet and salt. Cook until the dal and quinoa/millet are done.

To quicken the process, the entire contents can be transferred to a pressure cooker and cooked up to 3 whistles. Season with pepper and serve hot.

Note:
The soup would be not be as thick as the one in the image. I purposely added less water to show the contents.

Check here to find out what the other marathoners are cooking.

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Microwave Cooking ~ Masoor Dal - Chayote Sambhar

A quick and tasty sambhar prepared in microwave for my "microwave cooking" theme in BM#8. Check what my fellow marathoners are cooking today.

Ingredients: (4 -5 servings)

1/2 cup masoordal

1/2 cup peeled and cubed chayote
1/8 tsp turmeric powder

Salt to taste

3/4 to 1 tsp chili powder

2 tsp sambhar powder

Jaggery to taste (optional)

Tamarind paste / puree as needed

For tadka: 2 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida, 1 red chillie and few curry leaves

Minced cilantro for garnish

Method:

* Wash masoor dal in two exchanges of water. Add the washed dal, chayote, turmeric powder and 1 cup of water to a microwave safe bowl. Cook it in the microwave until the dal is done, about 10 minutes. 

* Now add sambhar powder, chili powder, salt, tamarind and jaggery to the cooked dal. Add extra water to bring to sambhar consistency, about 2 cups. Mix well, taste and adjust the seasonings if needed. Put it back in the microwave and bring it to a rolling boil. It may take around 8 - 10 minutes.

* Heat oil in a small microwave safe bowl for two minutes. Then add mustard seeds, cumin seeds, asofoetida, chili and curry leaves. When the mustard seeds start to splutter, remove the bowl. Add this tadka to the cooked sambhar and mix well. Garnish with cilantro.

Serve hot with rice / rotis.

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BM#4 ~ Panchmel Dal / Panchratan Dal

Panchmel / Panchratan dal comes from Rajasthan, the colorful Western state of India known for its legacy of warrior kings and gorgeous forts. Panch mel dal literally means a (cooked) mélange of five dried beans while panch ratan means five jewels. The both names are interchangeably used for the nutritious dal (bean stew) prepared using five different dried lentils that can be commonly found in any Indian kitchen. While the green gram (sabut moong) and the red lentils (sabut masoor) are used in their whole forms, the urad dal (black gram), toordal (pigeon peas) and chana dal (Bengal gram) are used in their skinned, split forms. The infusion of spices in the form of tempering adds new layers of flavors making the dal medley more delectable. This protein packed, healthy dal makes a perfect accompaniment to rotis / rice. And an apt one for my diabetic theme during this marathon.

Recipe courtesy: Sanjeev Kapoor

This dal is a typical example of simple, delightful Rajasthani cuisine. The Rajasthani cooking could not always use fresh ingredients because of the arid weather and hence the absence of onion - garlic in most of the traditional dishes. Asafoetida is usually used as a substitute for garlic. However onion and garlic can be freely incorporated in the following recipe. Don't get exasperated by the long list of ingredients presented here. Most of them go in tempering.

Ingredients for 4 - 6 servings:
1/4 cup chana dal (Split Bengal gram)
1/4 cup moong dal (whole, green mung beans)
1/4 cup urad dal (skinned black gram)
1/4 cup masoor dal (whole ones but I used the skinned, split ones)
1/4 cup toor dal
1/2 tsp turmeric powder
1 tsp cumin seeds
Asafoetida (a pinch)
1 tsp ginger - green chili paste (I used grated ginger and green chillies)
2 tomatoes
1/2 tsp cumin powder
1/2 tsp coriander powder
Chili powder (to taste)
Salt to taste
1/2 tsp garam masala
Minced cilantro for garnish

Method:
* Soak dals in hot water for about an hour. Drain and pressure cook them adding water as needed and turmeric powder till done. Alternatively, they can be cooked on stovetop until soft.
* Heat oil in a pan and add ginger. When it starts to brown, add the cumin seeds, asafoetida and green chillies. Sauté for few seconds. Add cumin powder, coriander powder and red chilli powder.
* Then add the tomatoes and cook until mushy.
* Now add the cooked dals and salt. Add water if required to reach the desired consistency. Stir well and simmer for a few minutes for all the flavors to mingle.
* Add garam masala powder at the end and mix well.
* Garnish with minced cilantro and serve hot.



Check what the other bloggers are cooking on Day 5 during
this BM#4.
Diabetes Diet/Management: Kamalika, Smitha
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

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Wheat Flour Polis with Carrot - Almond Stuffing & Wheat - Lentil Stew

 

Carrot-Almond Polis with Mango Chitrannam in the background

I grew up in a household where every festive meal ended with soft, flaky and utterly delicious polis. My mother would go the extra mile even though she would serve us a platter full of mouthwatering dishes prepared single handedly, on each and every festival. No surprise, we kids were more interested in her food than the religious part. :)
Reminiscing my mother's polis, I prepared some a few days back with a few changes. I substituted wheat flour for the maida and used the carrot - almond halwa for the stuffing. They were delectable and remained softer till they were finished. They could be refrigerated for at least a week.

Ingredients: (for about 10 polis)

2 cups atta / wheat flour
1 cup minus 2 Tbsp milk (or as needed to form a firm dough)
2 tsp oil
& carrot - almond filling (Find the recipe here. Note to add a few more Tbsp of sugar when using as stuffing.)

Method:
* Combine the flour and oil in a mixing bowl. Gradually add milk and form firm dough. Let rest for at least an hour.
* Pinch out a lime sized portion of the dough and roll into a circle of about 4 inches diameter. Place about 2 -3 Tbsp carrot almond filling in the center. Bring the ends of the rolled disc together and cover the filling. Roll it carefully into a thin circle taking care that the stuffing does not spill out.
* Heat a tawa (Indian style iron griddle) or a shallow pan. Place the rolled poli and toast it until it turns golden brown both sides, using a tsp of ghee / oil.

Here is the hot, steaming Poli :)

Repeat the procedure with the remaining dough and the stuffing.



These polis were really thinner though they seem the opposite in the close up shot. :)

Here is one more wheat dish though I could not post all the entries as planned, for my Cooking with Seeds - Wheat event.  

Wheat - Lentil Stew



Here is a wholesome, healthy, filling one pot meal.

Ingredients for 2 - 3 servings:
1/2 cup wheat berries (soaked for at least 24 hours)
1 cup lentils (masoor dal)
1 cup chopped veggies (beans, carrot, potato)
Salt to taste
Chili powder to taste
1/4 tsp garam masala / coriander powder / cumin powder
Lemon juice

Method:
Cook the wheat berries, masoor dal and vegetables either in a pressure cooker or stove top till the wheat berries turn tender.
Add salt, chili powder and any spice powder if using. Mix well and simmer for a couple of minutes more.
Squeeze some lemon juice while serving.

They both go to my Cooking with Seeds - Wheat, an event originally started by Priya Suresh.

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Some Entries for the Events - Breakfast Juice, Eggless Latkes, Apple Sauce & Spinach - Tomatillo Masoor dal

It's been a while since I posted multiple recipes in a single post. I usually do it when I am in a last minute rush to send my entries for  events I want to participate in. And so here I am today with a few recipes that are going to be a part of some wonderful events. :)



 My mom is well known for her breakfast dishes in our family circles. Naturally, hoping to learn some new dishes from her, I mentioned about the Jihva - Breakfast event that I am hosting this month. I was in a surprise when she told that she rarely prepares breakfast now a days as there are only two adults at home. They mostly opt for healthy breakfast drinks or fruits instead of going through the hassles of breakfast preparation.
 And here I am with her 'Under 5 minutes, Veggie Juice' which is going to be my mother's entry for the Jihva - Breakfast event. I am posting this because she doesn't know the ways of blogging. My mother mentioned that this healthy, simple Carrot - Beet - Tomato Juice doesn't need any additional sweeteners and sometimes she adds a little honey if she feels like having it.
Just blend 1 carrot (peeled & cubed) + 1 tomato (deseeded) + a small bit of beetroot in your blender / mixer. If you don't deseed the tomatoes, you can pass the juice through a sieve. Add water if needed. Also using beetroot is optional.

Jihva is the brain child of  Indira.

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Latkes

Latkes are Jewish potato pancakes. That's what I thought until a peek into the wiki world.



According to it, potato pancakes are popular through out the European nations and infact it is the national dish of Belarus.  Didn't know that there were natinal dishes and now wondering what would be a national dish in the case of India. Sure there would be a clash among the regional ones. Now back to latkes.
The name of the potato pancakes keep changing depending upon where you live. In Yiddish, they are known as latkes or latkas and are traditionally eaten by Ashkenazi Jews during the Jewish Hanukkah festival.
Latkes are shallow-fried pancakes of grated potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with condiments like sour cream, sugar or applesauce or they may be served ungarnished.
Here I am presenting my way, the egg less version.

Ingredients for about 5, small sized latkes:
2 potatoes - peeled & grated (we had about 2 cups)
1 onion - finely minced
4 Tbsp pancake mix (used Bisquick)
3 Tbsp rice flour
Salt & pepper to taste
1/8-cup oil to shallow fry

Making Latkes:
Squeeze out the water from potato. Mix the other ingredients except oil and form into a mass. You can adjust the quantities of flours if needed. Divide the dough into 5 portions and shape them into balls.
Gently heat the oil in a shallow pan. Place one dough ball in the center. Pat it into a circle using either your fingers or the back of a spatula. It doesn't need to be very thin. Cook on low flame till the bottom portion appears golden brown. Then flip and cook the other side till it browns as well. Drain them on paper towels. Low flame ensures that latkes are cooked through out perfect and attains that golden brown hue.
Since the pancakes are primarily made out of potatoes, there is nothing not to like about them. :)
I served them with applesauce to kids for their after school snack and they really enjoyed them.

They go to Priya's Pancakes event.

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Apple Sauce:

Applesauce is one of those basic things to prepare in a kitchen. You can serve it as a snack for little ones or use a fat substitute in baking. Since I mentioned that it is a basic thing, preparation is obviously a simple one.



I used a golden delicious apple since that's what I had in my refrigerator. I tried substituting cardamom powder for cinnamon this time and I enjoyed it. Increase the quantities of ingredients to make a large batch.
First step is to cook the apple till it softens. Peel and cube an apple. Cook it in the microwave covered, for 2 minutes on high. Check once in between. Add a tsp of water if needed.
Then puree it with 2 tsp of brown sugar and a little cinnamon powder using a blender.
Serve as needed.

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Spinach - Tomatillo Masoor Dal:

Now moving to lunch / dinner. Here is a healthy, substantial and simple dal which can be served with rice / rotis. This one qualifies for 'under 30 minute meals' or 'bachelor friendly dishes' because it is pressure cooked along with rice in another container.
A well-prepared dal - greens combination never disappoints and today's recipe is one such combo. Nutritious spinach and tart tomatillos are paired with filling masoor dal.



Our meal today - Rice - Spinach dal, Orange slices and homemade fatfree yogurt

Ingredients needed for 6 -8 servings:
1 cup masoor dal
1 bunch spinach leaves or 8 - 10 oz / 250 gms frozen spinach
2 tomatillos, chopped
A pinch of turmeric powder
A small lemon sized tamarind
3-4 green chillies, chopped (I used Serrano variety. Adjust the quantity if using other variety.)
Salt to taste

For tadka: 2 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 10 curry leaves and a little asafoetida powder

Preparation of the dal:
Wash the masoor dal twice and throw away the water. Wash and chop the spinach and the tender stalks.
Add the masoor dal, spinach, tomatillos, turmeric powder,chilies, tamarind and 2 cups of water to a container and cook it in a pressure cooker till done. Or cook on stove top adding water as needed.
When the valve pressure is gone, remove the container. Mash the dal with the back of  ladle and add the salt.
For tadka, heat oil in a small pan. Add the mustard and cumin seeds. When they start to splutter, add curry leaves and asafoetida powder and turn off the stove.
Mix the tadka ingredients to the dal and mix well.

This goes to Healing Foods - Spinach hosted by Divya and Siri being the creator of the event.

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Masoor Dal Sambhar

I opt for masoor dal when I need to cook a quick meal. This orange hued dal which turns yellow on cooking is one of the fastest cooking bean. It neither needs prior soaking nor a pressure cooker (to speed up the cooking process) as in the case of other beans. Besides those quick fix meals which are done in about 20 minutes, I reserve this dal even to those ocassions when I am feeling lethargic but still need a substantial meal. I usually prepare a sambhar or simple yet delicious dal tadka using masoor dal.



Though toordal is the commonly used bean to prepare sambhar, some other beans such as masoordal works well too. Sambhar - the signature South Indian vegetable - lentil stew gets its flavor and oomph from sambhar powder - the spice mixture used in the dish.
Coming to sambhar powder, there is no standard recipe as such. Probably, there are as many variations as the number of households in the region. Even in our families, everyone doesn't follow the same recipe for the sambhar powder. Each have their own cherished recipe which they follow and enjoy. The recipe which I am giving is from M's SILs which I personally like.
Sambhar Powder Recipe:
Ingredients for sambhar powder:
Chanadal - 1/4 cup
Coriander seeds - 1 cup (Quantity can be decreased / increased by 1/2 cup depending upon the spiciness preferred.)
Fenugreek seeds - 1 tsp
Shredded copra - 1/2 cup
Red Chillies - 10- 15

Method:
Dry fry the chana dal in a saute pan on low-medium flame till it turns reddish. Remove the chanadal and add the coriander seeds to the same pan and fry them. Pay attention as they burn easily. When they start to turn brownish and release aroma, add the fenugreek seeds & the red chillies. Saute them for a few seconds and turn off the stove. Cool the mixture and grind it into fine powder using a spice grinder. Store it in an airtight container.
Note: Decrease / increase the quantity of ingredients proportionately depending upon how much sambhar powder needs to be prepared.



Sambhar Recipe:
Ingredients required:
1/2 cup masoor dal
2 cups chopped veggies (I used carrots, green beans, radish, tomato & fresh soy beans)
3.5 cups water
1/4 tsp turmeric powder
2 tsp salt
1 Tbsp sambhar powder
1&1/2 tsp chili powder
Lime sized tamarind ( Soak the tamarind in a cup of water or nuke it in a microwave along with little water for about a couple of minutes. Squeeze the tamarind well with your fingers or put through a sieve and collect the thick pulp. Throw away the husks & residue.)
For tadka / popu: 1 tsp canola/peanut oil, 1 tsp each of mustard & cumin seeds, a little asafoetida and curry leaves

The cooking part:
Wash the masoordal in two changes of water. Then add it to an Indian style wok/deeper sauce pan. Add the vegetables, water and turmeric powder to it and cook it on medium - high heat till the dal is cooked.
After the dal is cooked, add the salt, chili powder, sambhar powder, 3 Tbsp tamarind puree and mix well. Taste and adjust the salt/tamarind if needed and add a little water if the sambhar is thicker. Bring it to a rolling boil, turn down the heat and let the sambhar simmer for about a couple of minutes more.
Meanwhile, heat oil in a small pan and add mustard seeds & cumin seeds to it. When mustard seeds start to pop, add the asafoetida & curry leaves and turn off the stove.
Add this to the sambhar and mix well.
Serve this with hot, steamed rice and a tsp of ghee.



This goes to Think Spice - Think Coriander Seeds, guest hosted by Priya and the event creator is Sunitha.

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