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Methi Leaves Sambhar
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Ingredient:

For the sambhar

1 cup toovar (arhar) dal

1/2 cup chopped tomatoes

1/2 cup chopped onions

2 brinjals, cubed

1 drumstick (saijan ki phalli / saragavo), cut into 4 pieces

1 potato, peeled and cubed1 tbsp tamarind (imli) pulpsalt to taste
For the sambhar masala 

6 to 8 whole dry red chillies

1 tbsp coriander (dhania) seeds

1 tsp fenugreek (methi) seeds

1 tbsp toovar (arhar) dal

1 tbsp chana dal (split Bengal gram)

1 tbsp urad dal (split black lentils)

1 tsp turmeric powder (haldi)

1/2 tsp asafoetida (hing)

1 tsp oil


For the tempering

1 tsp mustard seeds ( rai / sarson)

6 curry leaves (kadi patta)

1/4 tsp asafoetida (hing)

1 cup finely chopped small fenugreek (methi)

leaves with stalks

1 tbsp oil

Details:

Method


For the sambhar masalaHeat the oil and roast all the ingredients for the sambhar masala in it.

Grind to a fine paste in a blender using a little water. Keep aside.

How to proceed

Clean, wash and soak the dal in water for 30 minutes.

Drain.Pressure cook the dal, tomatoes, onions, brinjals, drumstick and potato with 2 cups of water.

Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.

Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle.

Add the methi leaves and fry for a couple of minutes.

Add this to the sambhar and simmer for 15 minutes.

Serve hot.

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