
Vengaya Sambar
Ingredients (19)
- for cooking lentils:
- ½ cup tuvar dal
- ¼ teaspoon turmeric powder
- 1.5 to 2 cups water
- for tempering:
- 2 tablespoon oil
- 2 dry red chilies
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 3 to 4 fenugreek seeds
- 9 to 10 curry leaves
- 1 pinch asafoetida
- other ingredients:
- 125 to 150 grams small onions
- 1 small tomato
- ½ tablespoon tightly packed seedless tamarind
- 2 teaspoon sambar powder
- 1.5 cups water
- salt as required
Directions
Learn how to make this recipe at Dassana's Veg Recipes
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