Beetroot Sambar

Servings: 2

Ingredients:

Content	Quantity	Comment
Beetroot	2 medium
Tomato	1 medium
Toor dal	3-4 tbsp
Water / vegetable stock	As required
Tamarind paste	1 tsp
Salt	To taste
Jaggery	1 tsp
Mustard seeds	1 tsp
Oil	1 tbsp
Curry leaves	1 sprig
Hing	1 pinch
Sambar Powder	2-3 tsp

Method:

Pressure cook toor dal and tomato together. Pressure cook beetroot. Cool toor dal and tomato mixture and blend it with sambar powder, salt, jaggery, curry leaves and tamarind paste in a blender. Mix this masala mixture with cooked beetroot, add water making sure the mixture is not too thin and boil it.

Heat oil in a small pan, add mustard seeds. Once the mustard seeds start spluttering add hing and turn off the heat. Pour this to the sambar prepared and mix. Serve hot with rice.

Note:

1. If you do not have already made tamarind paste, soak a lemon size tamarind in warm water for 5-10 mins and strain.

2. If you are using market available tamarind paste, add a bit less salt as the market available tamarind paste already contains salt.