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Before you jump to Onion Sambar recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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The first step in creating healthy decisions from a lunch menu is picking your location wisely. If you have multiple possibilities, when wanting to flake out, it is essential that you give each alternative a quick examination. Though fast food institutions are starting to incorporate healthy foods and foods into their menus, you may find it easier to eat healthy in a conventional family restaurant.
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Using your best judgment is another one of the many ways which you could make healthy choices out of a dinner menu. This is best accomplished by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.
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We hope you got benefit from reading it, now let’s go back to onion sambar recipe. To make onion sambar you need 13 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Onion Sambar:
- Provide 150 gm Toor dal
- You need 100 gm Small onions
- Use 3 Tomatoes
- Get 2 tsp Sambar powder
- You need 1/2 lemon size Tamarind
- Use As needed Salt
- Prepare As needed Oil
- Take 1 tsp Cumin
- You need 1 tsp Fenugreek seeds
- Provide 1/2 tsp Mustard seeds
- Take 1 string Curry leaves
- Prepare 1/2 tsp Hing
- Take As needed Coriander leaves
Instructions to make Onion Sambar:
- Soak tamarind in warm water for 15 minutes. Squeeze the juice and keep aside.
- With dal add Cumin, Fenugreek seeds, Hing. Cook this in pressure cooker until done.
- In kadai add oil once hot add Mustard seeds, Curry leaves. Once tempered add onion and saute until half done. Now add tomatoes and tamarind water. Add sambar powder and salt. Let it boil for 5 minutes in medium flame.
- Now add cooked dal and let it cook for another 7 minutes in low flame. Garnish with coriander leaves and serve hot with rice and ghee.
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