Sambhar South Indian cookery ka ek popular dish hai, jo generally rice ke sath serve hota hai. Yahan aapko ek simple Sambhar banane ki form di gayi hai
Sambhar Banane ki Samagri
Sambhar Masala
mug tuvar dal( arhar dal)
mug masoor dal
1 mug blend sabzi( kaddu, bhindi, hams, lauki,etc.)
mug tamarind pulp
1 medium- sized onion, diced
medium- sized tomato, diced
– 12 curry leaves
2 soupspoons sambar greasepaint
tablespoon turmeric greasepaint
tablespoon red chili greasepaint( voluntary)
tablespoon mustard seeds
tablespoon cumin seeds
A pinch of asafoetida( hing)
2 soupspoons oil painting
swab to taste
Fresh coriander leaves for garnishing
Sambhar Banane ka Tarika
Sabse pehle, tuvar dal aur masoor dal ko dho kar pressure cooker mein daal kar acchi tarah se ubalne dein. Pressure cooker mein 3- 4 seetiyan bajne tak pakayein.
Ab ek alag visage mein oil painting garam karein. Usmein mustard seeds, cumin seeds, curry leaves, diced onions, aur asafoetida daalein. Sabko achhe se blend karein aur onions ko saute karein poke tak woh golden brown na ho jaye.
Ab isme diced tomatoes daalein aur use soft hone tak pakayein.
Ab isme sambar greasepaint, turmeric greasepaint, red chili greasepaint aur swab daalein. Sabko achhe se blend karein.
Dal ko ubalte tinge, is masale ko dal mein daal dein. Sabko achhe se blend karein.
Isme tamarind pulp bhi daal kar blend karein.
Ab isme diced vegetables daalein aur thoda sa paani bhi daal kar blend karein. Dhyan rahe ki sabziyan ubal jayein.
Cooker mein se dal nikalein aur use masale ke saath mila dein. Dal ko ubalne dein aur thoda sa paani daal kar acclimate karein, jisse sambhar ka thickness aapki pasand ke hisab se ho.
poke sabziyan achhe se pak jayein aur sambhar ek homogeneous admixture ban jaye, tab gas band kar dein.
Garnish karne ke liye fresh coriander leaves daalein.
Ab aapka Sambhar tayar hai! Isse hot fumed rice ke saath serve karein.
Sambhar banate waqt kuch common miscalculations se bachne ke liye, yahan kuch tips hain
Dal Bhigoana Dal ko thoda sa soak karna accha hota hai, taaki woh jaldi ubal sake aur achhe se pak sake. Aap dal ko 30 twinkles se lekar ek ghante tak bhigokar rakh sakte hain.
Sabziyon Ka Selection Sabziyon ka accha selection karein. Traditional sambhar mein aam taur par hams, bhindi, lauki, kaddu, ya koi aur sabziyan istemal hoti hain. Sabziyan jise aap dal rahe hain, unko dhyan se marshland karein.
Tamarind Pulp Ka Sahi Istemal Tamarind pulp ka istemal sahi matra mein karein. Bahut jyada tamarind sambhar ko khatta bana sakta hai. Dhyan rakhein ki tamarind saaf aur fresh ho.
Masale Ka Dhyan Masalon ka sahi istemal karna bahut zaroori hai. Sambar greasepaint ka istemal karein aur dhyan rakhein ki sabziyon mein bhi masala acche se ghule.
cuisine Time Sabziyon ko overcook na karein. Thoda crunch hona sabziyon ka swaad aur texture sudhar sakta hai.
thickness Ka Dhyan Rakhein Sambhar ki thickness aapki pasand ke anusaar acclimate karein. Kuch log thoda thick sambhar pasand karte hain, jabki kuch log thin thickness prefer karte hain.
Tempering Tadka dena bhi ek mahatvapurna kadam hai. Mustard seeds, cumin seeds, curry leaves,etc., ko achhe se shindig karein tak ki unka flavor acche se release ho sake.
Garnishing Fresh coriander leaves ka istemal sambhar ko aur bhi swadishth banata hai. Thoda sa ghee dalna bhi sambhar ko aur bhi delicious bana sakta hai.
In tips ko follow karke aap ek succulent sambhar bana sakte hain.
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