Cook with about 1.5 cups of water for about 20 minutes Cooked Toor Dal
water and allow it to cook on medium flame till right.
of cooking oil in it on low flame. When heated add mustard seeds to it. When it splutters, add red chilli pieces, asafoetida powder and finally curry leaves to it. Season the dish. Ready to serve Bolu huli is as shown in the image below. Enjoy with rice and a spicy papad.
Pour this mixture over the sambhar and mix through gently. While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. 2 teaspoons sambhar powder
RawSpiceBar’s Sambhar Masala. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, RawSpiceBar’s Sambhar Masala, RawSpiceBar’s Panch Phoran and a pinch of salt
I still remember the first day i visited saravana bhavan that too i was forced by my friend kavya, but after i tasted it, i was thanking her so much for bringing me there,Thanks to her else i would definitly have missed tasting the sambhar