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1 large bunch - fresh methi
1 tsp -tamarind paste diluted in 1 cup water
1 tbsp- sambhar powder
1 cup -toor dal pressure cooked until soft
1 pinch - hing
curry leaves and coriander leaves for garnishing
For the tadka (seasoning)
1/2 tsp each - mustard, urad dal, channa dal
1 -green chilli (optional)
How to Make Methi Sambhar
Wash and clean the methi leaves. Remove the stalks and use only the tender green leaves. Chop this finely.
In a heavy bottom vessel or wok put some oil and add all that's needed for seasoning.
Now add the methi leaves and let it fry for a while on slow fire.
When the leaves are tender add salt, hing and sambhar powder. Stir fry for a couple of minutes more.
Add the tamarind water and let the mixture boil for a little longer.
Lastly, mash the toor dal and add into the gravy (in case its too watery you may thicken it by adding 1 tsp of rice flour mixed with 1 tbsp of cold water at this stage).
Garnish with curry leaves and coriander leaves. Goes well with rice and papadoms.
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