Sambar

 

Ingredients

    Tamarind – 1 gooseberry size [soak tamarind in warm water for 5 min then squeeze & Extract tamarind water]
    Toor dal - 1 cup
    Tomato - 1 [chopped]
    Carrot, potato, eggplant, drumstick, beans – 1 cup [chopped]
    Curry Leaves – 1 spring
    Coriander leaves – 1 spring [chopped]
    Dry red chilli – 1
    Green chilli – 1 [slit]
    Sambar onions [shallots] - 5
    Turmeric Powder – ½ tsp
    Red chilli powder – ½ tsp
    Coriander powder – ½ tbsp
    Mustard seeds – ½ tsp
    Bengal gram – ½ tbsp
    Urad dal – ½ tbsp
    Jaggery – ½ tbsp [grated]
    Asafetida – ¼ tsp
    Oil - 2 tbsp
    Salt to taste
    Water as needed

To be ground

    Fenugreek – ½ tbsp [dry roast & grind to fine powder]
    Bengal gram – 2 tbsp
    Urad Dal – 2 tbsp
    Coriander seeds – 2 tbsp
    Dry Red chilli - 1
    Coconut - 1 tbsp [grated]
    Heat oil in a pan roast above mentioned ingredients and grind with 4 tbsp of water & keep it aside.

Preparation

    Parboil vegetables.
    Wash & boil toor dal with turmeric powder for 4 whistles.
    Heat pan with oil then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal sauté then add onion sauté till soft.
    Add asafetida, fenugreek powder, dry red chilli, green chilli and curry leaves gently saute. Then add tomato sauté till soft.
    Add parboiled vegetables sauté then add salt, red chilli powder, coriander powder and turmeric powder mix well & sauté for a min.
    Then add ground paste mix well. Then add water let it boil.
    Then add boiled toor dal and tamarind water mix well & let it boil.
    Add grated jaggery & salt mix well. Then cut off heat. Sprinkle coriander leaves & serve hot with rice, dosa or idli.