Kholombo (Sambhar)

Back with the continuation of the lunch menu that I had put up.  Without further talk from me, here goes the recipe for how I made the sambhar powder mix and the sambhar.

INGREDIENTS: (for the masala)

Coriander seeds	2 tbsp	Mustard seeds	1/2 tsp
Red chillies	6 nos	Cumin seeds	1 tsp
Black gram dal	1 tsp	Curry leaves	1 sprig
Bengal gram dal	1 tsp	Turmeric powder	1/2 tsp
Pepper	1/2 tsp	Asafoetida	1/2 tsp
Fenugreek seeds	1/2 tsp	Oil	1 tsp

METHOD:
1.       In a pan, take a tsp of oil.  Fry all the ingredients except turmeric powder and asafoetida) separately to a light brown colour.  Do this on low flame carefully so as not to burn the spices
2.       Once cooled, grind the spices to a fine powder.

INGREDIENTS: (for the sambhar) 

Red gram dal/lentil	1/2 cup
Sambhar/kholombo powder	2 tsp full
Onion	1 thinly sliced
Tomato	1 cut into cubes
Carrot	1 cut into cubes
Brinjal	1 cut into cubes
Tamarind	Size of a lemon
Salt	1 tsp
Ghee	1 tsp
Mustard seeds	1/ tsp
Asafoetida	1/4 tsp
Curry leaves	6-7 nos

METHOD:
1.       Cook the dal in a pressure cooker till soft. 
2.       Cut the veggies and put them in a vessel, pour water so as to cover the veggies.  Cook them on medium flame till soft.
3.       Once the veggies are soft add the tamarind pulp.  (soak the tamarind in hot water and squeeze out to remove the pulp)
4.       After a boil add the freshly made sambhar/kholombo powder and stir well.  Bring it to a boil.
5.       Mash the cooked dal and add it to the cooked veggies.  Add salt and adjust according to your preference.  Boil well.
6.       For tempering add ghee in a pan and once hot add the mustard seeds.  Once they splutter and the asafoetida and curry leaves and pour it over the kholombo.  Cover immediately.
7.       Serve hot with rice.  Enjoy.

NOTES:
1.       While frying the ingredients, oil should be added only once.
2.       You could add any veggies of your choice.
3.       If you have excess powder remaining you could store it in an airtight container. 
4.       You could increase the amount of chillies or pepper according to your taste.