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Carrot Sambhar

 

½ cup toor dal

¾ teaspoon turmeric powder

2 tablespoons corn oil

1 whole dried red chilli powder

¼ teaspoon asafetida powder

4 to 6 curry leaves (optional)

¼ teaspoon fenugreek seeds

1 teaspoon black mustard seeds

1 teaspoon urad dal

½ cup chopped onion

¼ cup chopped tomato

1 cup peeled and sliced fresh carrots (thin rounds)

2 teaspoons sambhar powder

¼ teaspoon tamarind paste

½ cup tomato sauce

1 teaspoon salt, (more, if desired)

¼ cup chopped coriander

 

Boil 4 cups of water in a tall saucepan.  Add toor dal and ¼ teaspoon turmeric powder.  Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy.  If water evaporates during the cooking process, add another cup of water and cook until dal becomes creamy.  Set aside.

Place corn oil in a large saucepan over medium heat.  When oil is hot, but not smoking, add the whole red pepper, asafetida, curry leaves, fenugreek seeds, mustard seeds, and urad dal.  Fry, covered, until mustard seeds burst (listen or popping sound) and other ingredients are a golden brown.

Add the onion and tomato.  Add the remaining ½ teaspoon turmeric

 

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