By Garima Johar
September 2, 2024
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
For Sambar Powder 1.5 tsp coriander powder 1.5 tbsp chana dal ½ tsp fenugreek seeds 4 dry red chillies For Tempering ½ tsp mustard A pinch of asafoetida 1 tbsp ghee 7-8 curry leaves 1 tsp cumin seed
For Sambar 2 brinjal 1 onion, tomato ⅓ cup moong dal Salt and water as needed 1 potato, carrot 7-8 curry leaves 2 green chillies 1 tbsp tamarind pulp ½ tsp jaggery, turmeric 2 tbsp coriander leaves
Pressure cook dal first to a pint that you can easily mash with your hands.
Pressure cook chopped brinjal, potato, carrot, and any other vegetable of your choice.
Saute onion and mustard seeds in a kadhai along with curry leaves. Add chopped tomatoes.
Grind all the ingredients for sambar powder and add these to the kadhai. Cook until the mixture releases oil.
Add mashed dal and cooked vegetables along with water, and salt to taste. After cooking for 8-10 minutes on a low flame, top it with coriander leaves.
Temper the sambar after turning off the flame. Give it a gentle stir before serving it with idli, sambar, and rice.