TOOR DAL - 1 CUP

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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COOL COMPLETELY

once the dal turns aromatic, keep aside

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CORIANDER SEEDS

in the pan heat 1 tsp oil. add ¼ cup coriander seeds, 2 tbsp cumin, 2 tsp chana dal.

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TURNS AROMATIC

roast until the spices turn aromatic

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DRIED RED CHILLI - 10

further add 10 dried red chilli, a few curry leaves and lemon sized tamarind

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TURNS AROAMTIC

roast until the chills turn crisp.

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COOL COMPLETELY

transfer to the same plate and cool completely.

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FINE POWDER

once the dal and spices are cooled completely, grind to the fine powder. keep aside.

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MUSTARD - HALF TSP

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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TURMERIC - 1 TSP

add in prepared dal and spice powder, 1 tsp turmeric, 1 tbsp salt, 2 tsp jaggery and pinch hing.

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SAMBAR MIX - HALF CUP

saute for 2 minutes, or until the spices are well combined.

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READY TO EAT

finally, sambar premix is ready and can be stored for 6 months

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SAMBAR MIX - HALF CUP

to prepare the sambar, firstly take ¼ cup prepared premix and add 3 cup hot water.

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MIX & REST - 5 MINUTES

mix and allow it to rest for 5 minutes.

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MIX VEGETABLES

in a large kadai take 2 cup mix vegetables. you can use vegetables of your choice

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BOIL - 5 MINUTES

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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SAMBAR PREMIX

further, add in prepared sambar premix mixture and mix well

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BOIL - 5 MINUTES

cover and continue to boil for 5 minutes or until the dal is cooked well

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READY TO EAT

finally, mix veg sambar is ready and can be served with rice, idli or dosa.

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