Bhindi Sambhar - SK Khazana Sambhar has now become universally popular – serve it with rice or with idli, it is simply delicious This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Jun 2020 in Recipes Course New Update Advertisment Main Ingredients Sambhar, Ladyfingers (bhindi) Cuisine South Indian,Indian Course Dals and Kadhis Prep Time 26-30 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Bhindi Sambhar - SK Khazana Sambhar 200 grams Ladyfingers (bhindi) cut into 2 inch pieces 1 1/4 cups Split pigeon pea (toor dal/arhar dal) soaked for 30 minutes and drained 10-12 Curry leaves 1/4 teaspoon Asafoetida 2 tablespoons Coconut oil 12-15 Shallots peeled 2 tablespoons Sambhar powder 1/4 cup Tamarind water to taste Salt 2-3 Green chillies slit 1 1/2 inch Ginger finely chopped Tempering 1 tablespoon Coconut oil 1 teaspoon Mustard seeds 1 teaspoon Split black gram skinless (dhuli urad dal) a pinch Fenugreek seeds (methi dana) 2-3 Dried red chillies 1/4 teaspoon Asafoetida 10-12 Curry leaves for garnish Fresh coriander sprigs to serve Steamed rice Method To make sambhar, put split pigeon pea in a pressure cooker, add 6-8 curry leaves, asafoetida and 3 cups water, cover the cooker and cook under pressure till 3-4 whistles are released. Heat coconut oil in a kadai, add remaining curry leaves, madras onions, mix and sauté on high heat for 1 minute. Add lady fingers, mix and continue to sauté for 4-5 minutes. Add sambhar masala and mix and saute for 1 minute. Add tamarind water and ½ cup water, mix well and let the mixture come to a boil. Add the cooked dal and mix well. Add salt and mix well. Add 2½ cups water, mix well and let the mixture come to a boil. Add green chillies and ginger, mix and cook for 3-4 minutes. For tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, fenugreek seeds, dried red chillies, asafoetida and curry leaves and sauté for a few seconds. Add the tempering to the sambhar and cover the pan immediately to trap the flavors. Transfer into a serving bowl and garnish with coriander sprig. Serve hot with steamed rice. #Asafoetida #Coconut oil #Curry leaves #Dried red chillies #Fenugreek seeds (methi dana) #Fresh coriander sprigs #Ginger #Green chillies #Ladyfingers (bhindi) #Mustard seeds #Salt #Sambhar powder #Shallots #Split black gram skinless (dhuli urad dal) #Split pigeon pea (toor dal/arhar dal) #Steamed rice #Tamarind water #Tempering Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article