Here's the quick short cooking process of Sambar maggi!

Dear Bachelors, Click the bell icon 🔔 near the Subscribe button on your Mobile app & Desktop to get instant notification for all the upcoming episodes of Chai Bisket Food! :)

It's tough for us bachelors to cook. With this show, we would want bachelors like us to cook interesting food with the limited resources we have in our kitchen!

It's time to make cooking fun, easy and exciting!!

Recipe of Sambar Maggi:

Ingredients-
Toor Dal (boiled and mashed) – 1 cup
Oil/Ghee – 4-5 tbsp
Cumin seeds – 1.5 tbsp
Mustard seeds – ½ tbsp
Red Chillies – 3-4
Curry leaves – 2 springs
Garlic cloves – 8
Carrots – 3 medium sized
Beans – 10
Tomatoes – 4
Turmeric – ½ tsp
Salt – as required
Chilli powder – 1 tsp
Sambar powder – 2 tsp
Tamarind paste – 1.5 tsp
Coriander (chopped) – 2-3 tsp
Water

Preparation:
Cook dal in 2.5 – 3 cups of water in a pressure cooker for 8-9 whistles on medium to high flame. Dal should become soft and mushy.
Pre-heat the pot and add oil.
On a chopping board, dice carrots, beans and tomatoes.
Once the oil is heated, add cumin, mustard, garlic, red chillies, curry leaves and fry them for about 2 minutes.
Add the vegetables to above mixture and fry them till they become tender.
Add salt, turmeric powder, chilli powder, sambar powder and stir well for 40-50 seconds to release their aroma and flavour, while stirring constantly.

Now add the boiled dal and tamarind pulp/juice and stir well.
Add 2 cups of water and then simmer the sambar for 10-12 minutes on low flame.
Keep on stirring at regular intervals so that the dal doesn’t stick at the bottom.
Now add 4 cakes of maggi and maggi masala and stir well.
Once the maggi is boiled, turn the stove off.

Garnish with freshly chopped coriander and the delicious Sambar Maggi is ready.

For Brand Partnerships and Collaborations, reach us at partner@chaibisket.com