Beetroot Sambar

Ingredients

    Beetroot– 1 [Cut into cubes]
    Toor dal – 4 tbsp
    Tamarind extract or tamarind water- 1 tbsp [soak 1 inch tamarind in water for 10 min then     squeeze   & extract]
    Green chilli – 1
    Dry red chilli - 1
    Sambar Onion – 7
    Tomato – 1 [chopped]
    Garlic – 2 cloves [mashed]
    Curry leaves – 1 spring
    Corainder leaves- 2 leaves [chopped]
    Mustard seed – 1 tbsp
    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Turmeric powder – ¼ tsp
    Red chilli powder – ½ tbsp
    Asafetida a pinch
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For roasting & grinding ingredients

    Fenugreek – ½ tbsp [roast & grind separately]
    Coriander seeds-1 tbsp
    Cumin seeds – ½ tbsp
    Peppercorns - ½ tbsp
    Dry roast and grind to fine powder

Preparation

    Boil toor dal with turmeric powder till soft.[Apr 15 min in open pan, for cooker-3 whistles]
    Parboil beetroot separately
    Heat oil in a pan add mustard seeds let it crackle.
    Add Bengal gram, urad dal and onion sauté till light brown.
    Add garlic, fenugreek powder and asafetida sauté gently.
    Then add dry red chilli, green chilli , curry leaves and tomato sauté till soft.
    Add parboiled beetroot, turmeric powder and red chilli powder mix well
    Add enough water, tamarind extract cook till soft.
    Add boiled toor dal & freshly ground powder let it boil.
    Finally add salt & coriander leaves mix well then cut off heat & serve hot with rice.