Kanchipuram Sambar Sadham - Chef Deena's Kitchen Recipe – Fullmeals

Ingredients

• 100 ml Coconut Oil
• 5 g Fenugreek
• 75 g Toor Dal
• 25 g Gram Dal
• 100 g Coriander Seeds
• As Required Curry Leaves
• 5 g Mustard
• 75 g Dry Red Chilli
• 75 g Cumin Seeds
• 5 g Asafoetida
• A Pinch Turmeric Powder
• 1 nos Dried Coconut
• 500 g Toor Dal
• 500 ml Gingelly Oil
• 500 g Shallots
• 300 g Tomato
• 1/4 tsp Turmeric Powder
• 3 tsp Chilli Powder
• 3 tsp Coriander Powder
• As per taste Salt
• 50 g Jaggery
• 100 g (for pulp) Tamarind
• 500 g Mixed Vegetables (Carrot, Beans, Nookal, Bell Pepper)
• 200 g Groundnuts (boiled)
• 200 g Green Peas (boiled)
• 500 g Seeraga Samba Broken Rice
• 70 g Cashew Nuts
• 1 Ladle Ghee
• A Hand Full Coriander Leaves