'Kolambo' is a Konkani version of sambar and is a delightful dish that's filled with a variety of vegetables and lentils. This recipe combines these ingredients to create a creamy texture that pairs well with everythingKOLAMBO (TEMPLE STYLE SAMBHAR)Ingredients cup split pigeon peas, washed, soaked for 20 minutes and drained1 small potato, peeled and cut into 1 inch pieces1 long light green brinjals, cut into 1 inch pieces4-5 French beans, cut into 1 inch pieces1 mall carrot, peeled and cut into 1 inch pieces100 grams drumsticks, stringed and cut into 2 inch pieces tsp turmeric powder1 tbsp oil tsp mustard seeds tsp asafoetida (hing)8-10 curry leaves1-2 dried red chilliesSalt to taste1 small tomato, chopped1 tbsp chopped fresh coriander leaves tbsp gheeSteamed rice to serveMasala paste1 tbsp oil1 tbsp split Bengal gram (chana dal)1 tbsp split skinless black gram (sabut urad dal)2 tbsps coriander seeds tsp fenugreek seeds (methi dana) tsp cumin seeds4-5 cloves cup scraped fresh coconut4 dried red chillies1 lemon sized tamarind ball tsp turmeric powderMethod1. Put the pigeon peas in a pressure cooker, add potato, brinjals, French beans, carrot, drumsticks, 3-4 cups water and turmeric powder and mix well. Cook under pressure for 2 whistles. 2. Meanwhile, to make the masala paste, heat oil in a non-stick shallow pan. Add split Bengal gram, split skinless black gram, coriander seeds, fenugreek seeds, cumin seeds and cloves and saut till fragrant. Take the pan off the heat and allow to cool slightly.3. Put the coconut in a grinder jar. Add dried red chillies, tamarind, roasted spices, turmeric powder and 1 cup water and grind to a fine paste. 4. Open the cooker once the pressure has reduced completely. Lightly mash the cooked gram mixture.5. To make the tempering, heat oil in a deep non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and mix well. Add the dried red chillies and the masala paste and saut till the oil separates. 6. Add the cooked gram mixture, salt, 1 cups water, mix and cook till it comes to a boil. 7. Add tomato, coriander leaves and ghee and mix well. Cook for 2-3 minutes.8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comGet Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#SanjeevKapoor #SanjeevKapoorKhazana #Kolambo #Vegetablesambhar #Sambharrecipe #IndianFood #Chanadal #Sabuturaddal #Vegetables #TamarindCurry #Homemade #Yummy #Tasty sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes kolambo kolambo recipe how to make kolambo how to make kolambo at home vegetable sambhar vegetable sambhar recipe konkani sambhar temple style sambhar temple style sambar recipe sambhar sambhar recipe how to make sambhar how to make sambhar at home sambhar ki recipe
