Sunday, September 18, 2011


1 onion
2 cloves garlic
1/4 cup masoor dal
1 potato
1 tomato
1 carrot
Green beans
1/2 small eggplant
1/3 drumstick
1 green chili
1/2 tsp fennel seeds
1 spring curry leaves
1/2 tsp turmeric
1/2-1 tsp lemon juice
2 cups water
Salt to taste

Cut all the vegetables, including onion and chili. In a fairly large pan, heat oil, add fennel seeds, onion, green chili, curry leaves and the eggplant and fry until golden brown. Add garlic, carrot and potato and stir for a while. Then add the rest of the vegetables and the dal, followed by water, salt, turmeric and lemon juice. Cook the sambar for about 20-25 minutes, until all the vegetables have cooked and become soft. This is a mild, tasty and nutritious vegetable curry that goes excellent with idli, dosai and rice!

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