Easy Sambar for Ragi mudde

Prep time: 5 mins Cooking time: 20 mins

Ingredients

• 3/4 cup toor dal

• 3 cups of chopped red amaranth leaves (you can any leafy green of your choice)

• 3/4 cup lobia (black eyed beans) (optional)

• 1 onion

• 2 green chilies

• 1/2 cup grated coconut

• 4 tablespoons sambar powder

• Water to grind

• Salt to taste

• 1 tablespoon jaggery powder

• 3 tablespoons tamarind juice

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Instructions

1. Pressure cook toordal, chopped leaves, lobia, chopped onion, green chilies and water for 4-5 whistles.

2. Blend grated coconut, sambar powder, 1/4 cup water to a smooth paste.

3. Once the pressure cooked dal is cooled, add the blended masala and water to adjust consistency.

4. Add salt, tamarind juice and jaggery powder.

5. Let it come to a boil and then turn off the flame.

6. Serve with ragi mudde/balls or with rice.

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Pictorial Instructions

Pressure cook toordal, chopped leaves, lobia, chopped onion, green chilies and water for 4-5 whistles.

Blend grated coconut, sambar powder, 1/4 cup water to a smooth paste.

Once the pressure cooked dal is cooled, add the blended masala and water to adjust consistency.

Add salt, tamarind juice and jaggery powder.

Let it come to a boil and then turn off the flame.

Serve with ragi mudde/balls or with rice.