Sambar without vegetables

 

Ingredients

    Moong dal [mung bean, yellow moong dal]– ½ cup
    Masoor dal [split red lentil] – ½ cup
    Tomato – 1 [finely chopped]
    Sambar onion – 7 [chopped]
    Dry red chilli – 1
    Curry leaves – 1 spring
    Mustard seeds – 1 tbsp
    Cumin seeds – 1 tbsp
    Fenugreek powder – 1 tbsp [dry roast & grind]
    Cumin powder – ½ tbsp
    Coriander powder – ½ tbsp
    Red chilli powder – ½ tbsp
    Turmeric powder – ¼ tsp
    Jaggery – ½ tbsp [grated]
    Coriander leaves – 1 spring
    Asafoetida – a pinch
    Oil – 3 tbsp
    Salt to taste

Ingredients for roasting and grinding

    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Coriander seeds – 1 tbsp
    Cumin seeds – 1 tbsp
    Dry red chilli - 1
    *Dry roast all ingredients then grind well with 3 tbsp of water

Method

    Wash and cook masoor and moong dal in a cooker for 3 whistle.
    Heat pan with oil add mustard seed. Once it’s crackled add cumin seeds and onion sauté till golden brown.
    Add freshly ground fenugreek powder and asafoetida & mix well.
    Add dry red chilli; curry leaves and tomatoes sauté well. Then add ground paste and add water mix well.
    Add boiled dals mix well then add coriander powder, cumin powder, red chilli powder and turmeric powder mix well.
    Once sambar comes to boil add salt and grated jaggery mix well then cut off heat. Garnish with coriander leaves and serve hot with rice, chapatti, idli and dosa.