aate se bani recipe, how to make aate se bani
sambar recipe by tarla dalal
Ingredients
For the sambhar
1 cup toovar (arhar) dal
1 onion, chopped
2 brinjals, cubed
1 drumstick (saijan ki phalli / saragavo), cut into 50 mm. (2″) pieces
1 potato, cubed
1 tomato , chopped
1 tbsp tamarind (imli) pulp
salt to taste
For the sambhar masala paste
4 to 6 whole dry kashmiri red chillies, broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp fenugreek (methi) seeds
1 tbsp toovar (arhar) dal
1 tbsp chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
For the tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 tsp oil
Method
For the sambhar masala paste
Roast all the ingredients in a non-stick pan for 4 to 5 minutes. Allow to cool completely.
Grind to a fine paste in a blender using a little water. Keep aside.
How to proceed
Clean and wash the toovar dal.
Pressure cook the dal, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tomato, tamarind pulp, sambhar masala paste, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil in a non-stick pan and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle.
Add to the sambhar and simmer for 10 minutes.
Serve hot.
