firstly, in a heavy-bottomed pan take 1 cup toor dal and dry roast on low flame. make sure to rinse the dal and dry them completely.
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in the pan heat 1 tsp oil. add ¼ cup coriander seeds, 2 tbsp cumin, 2 tsp chana dal.
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further add 10 dried red chilli, a few curry leaves and lemon sized tamarind.
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once the dal and spices are cooled completely, grind to the fine powder. keep aside.
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to prepare the tempering, heat 2 tsp oil, add ½ tbsp mustard, few curry leaves and 3 dried red chilli. splutter the tempering.
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add in prepared dal and spice powder, 1 tsp turmeric, 1 tbsp salt, 2 tsp jaggery and pinch hing.
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saute for 2 minutes, or until the spices are well combined.
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finally, sambar premix is ready and can be stored for 6 months.
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to prepare the sambar, firstly take ¼ cup prepared premix and add 3 cup hot water.
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in a large kadai take 2 cup mix vegetables. you can use vegetables of your choice.
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add ¼ tsp turmeric, ½ tsp salt and 2 cup water. cover and boil for 5 minutes, or until the vegetables are cooked well.
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cover and continue to boil for 5 minutes or until the dal is cooked well.
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finally, mix veg sambar is ready and can be served with rice, idli or dosa
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