{"id":357,"date":"2023-10-08T01:31:56","date_gmt":"2023-10-08T01:31:56","guid":{"rendered":"https:\/\/www.soulfulmachine.com\/FoodBlog\/?p=357"},"modified":"2023-10-21T01:36:27","modified_gmt":"2023-10-21T01:36:27","slug":"sambar-dal","status":"publish","type":"post","link":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/2023\/10\/08\/sambar-dal\/","title":{"rendered":"Sambar\u00a0 Dal"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"769\" src=\"https:\/\/www.soulfulmachine.com\/FoodBlog\/wp-content\/uploads\/2023\/10\/1A4668C1-1BB6-43EE-B201-7D2E442D1026_1_105_c.jpeg\" alt=\"\" class=\"wp-image-360\" srcset=\"https:\/\/www.soulfulmachine.com\/FoodBlog\/wp-content\/uploads\/2023\/10\/1A4668C1-1BB6-43EE-B201-7D2E442D1026_1_105_c.jpeg 1024w, https:\/\/www.soulfulmachine.com\/FoodBlog\/wp-content\/uploads\/2023\/10\/1A4668C1-1BB6-43EE-B201-7D2E442D1026_1_105_c-300x225.jpeg 300w, https:\/\/www.soulfulmachine.com\/FoodBlog\/wp-content\/uploads\/2023\/10\/1A4668C1-1BB6-43EE-B201-7D2E442D1026_1_105_c-768x577.jpeg 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul>\n<li>Toor dal<\/li>\n\n\n\n<li>mustard seeds<\/li>\n\n\n\n<li>curry leaves<\/li>\n\n\n\n<li>hing<\/li>\n\n\n\n<li>sambar powder<\/li>\n\n\n\n<li>tamarind paste&nbsp;(You can use minced tomato if tamarind is not available.)<\/li>\n\n\n\n<li>carrot 1<\/li>\n\n\n\n<li>radish 1\/4 <\/li>\n\n\n\n<li>egg plant 3 &nbsp;<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>oil&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>Method:<\/strong><\/p>\n\n\n\n<p>Take required quantity of Toor dal.&nbsp;<\/p>\n\n\n\n<p>In a pressure cooker, add little oil. Add little mustard seeds, curry leaves and pinch of hing and heat till the mustard seeds splutter.&nbsp; Add washed Toor dal and 1 cup water. Add salt. &nbsp;<\/p>\n\n\n\n<p>Close the lid and heat the pressure cooker in high flame.&nbsp; When the pressure reaches maximum, as indicated by the sound, lower the flame and keep it at low for 5 minutes.&nbsp;After 5 minutes switch off the burner.&nbsp;<\/p>\n\n\n\n<p>When the pressure subsides by itself, open the lid.&nbsp; Mix the dal to a smooth consistency with a spoon.&nbsp;<\/p>\n\n\n\n<p>Take vegetables according to your desire, not too many at the same time. &nbsp;<\/p>\n\n\n\n<p>Cut the vegetables in small pieces.&nbsp; Fry them a little in oil, add little water and salt . When the mixture boils, close the lid of the vessel and cook in low flame for 10 minutes.&nbsp; For egg plants, only 4 minutes is enough.&nbsp;<\/p>\n\n\n\n<p>Open the lid.&nbsp; Add these cooked vegetables in the cooked sambar dal.&nbsp;<\/p>\n\n\n\n<p>Now take about 1 table spoon of sambar powder,&nbsp;1 table spoon of tamarind paste and mix with water. &nbsp; Add this mixture to the dal and vegetables in pressure cooker. &nbsp;Add more water if required, to have the dal in the right consistency.&nbsp;Boil the mixture. Sambar dal is ready to be served hot with rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Method: Take required quantity of Toor dal.&nbsp; In a pressure cooker, add little oil. Add little mustard seeds, curry leaves and pinch of hing and heat till the mustard seeds splutter.&nbsp; Add washed Toor dal and 1 cup water. Add salt. &nbsp; Close the lid and heat the pressure cooker in high flame.&nbsp; When &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/2023\/10\/08\/sambar-dal\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sambar\u00a0 Dal&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/posts\/357"}],"collection":[{"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/comments?post=357"}],"version-history":[{"count":2,"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/posts\/357\/revisions"}],"predecessor-version":[{"id":361,"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/posts\/357\/revisions\/361"}],"wp:attachment":[{"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/media?parent=357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/categories?post=357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.soulfulmachine.com\/FoodBlog\/index.php\/wp-json\/wp\/v2\/tags?post=357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}