Lentils with Hing Powder: Third Recipe

Ingredients

• 1 Cup Arhar Dal, washed and soaked in hot water for 15 minutes
• 2 tbsp Cee Pee Sambar Masala
• 1 teaspoon Tamarind extract
• ½ tsp Cee Pee Black Mustard Seeds
• 6 Fresh Curry Leaves
• ½ tsp Cee Pee Turmeric Powder
• Salt to taste
• ½ tsp Cee Pee Hing Powder
• 2 tbsp Ghee or Clarified Butter
• 1 Dried Red Chilli, broken in two pieces
• ½ Onion, chopped
• 1 Tomato, diced
• Vegetables of choice, peeled and diced
• 1 tbsp Fresh Coriander Leaves, chopped for garnish

Method

1. Begin with putting hing in small amount of hot water and let rest for 5-7 minutes. Extract the water and keep aside.
2. Next, in a pressure cooker, add soaked arhar dal, turmeric powder, a table spoon of oil and hing water. Cook it for three whistles and let the steam release naturally. Mash the dal with a ladle.
3. Now add to the pressure cooked diced vegetables, turmeric powder, red chilli powder and salt. Add two cups of water; give it a good stir and cook it on medium high flame for one whistle. Ensure that vegetables are not mushy.
4. Once again, let the pressure release naturally. Open the lid and add tamarind extract to the cooker. Add sambar powder and mix it thoroughly so that no lumps are formed.
5. Adjust the consistency of the sambar by adding more water according to your liking.
6. Let the sambar simmer over low-medium heat for another 10 to 12 minutes so that tamarind flavours is absorbed properly and raw water is cooked. Make sure cooker is uncovered.
7. Serve it hot with variety of dishes including rice, idli, dosa, vada and more and enjoy the delish flavour of hing.

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