Preparation time: 10 Minutes | Cook time: 25 Minutes
Ingredients
Toor dal – 1 small glass
Turmeric powder – pinch
Tomato – 1
Onion – 1
Bendekayi – 1 cup
Sambar powder – 1 tbsp
Tamarind powder – ½ tbsp
Coriander leaves – ¼ cup
Lemon juice – 1 tbsp
Water – 3 glass
Oil – ½ tbsp
Salt to taste
For Tempering
Oil – 1 tbsp
Ghee – ½ tbsp
Mustard seeds – ½ tbsp
Curry leaves – 8
Method
- Heat 1 tbsp of oil in a pan. Add washed and chopped bendekayi, lemon juice. Fry about 3 minutes. Takeout on to a plate. Keep it aside.( This step is to avoid stickiness of bendekayi)
- Wash toor dal twice and add it to a pressure cooker. Add 3 glass of water, turmeric powder, oil, medium size chopped tomato, medium size chopped onion, little coriander leaves and cook for 2 whistles.
- Once dal is cooked. Drain dal stock and mash dal completely. Add sambar powder, tamarind powder to dal. Mix well.
- Add Bendekayi and salt to dal. Mix well. Cook until bendekayi become soft on Medium flame.
- Tempering:Heat oil and ghee together in a pan. Add mustard seeds wait until it crackle then add curry leaves. Switch off the flame. Add this on top of cooked dal. Mix well. Takeout to a serving bowl.
- Garnish with coriander leaves.
Bendekayi Sambar is ready to serve with Rice.