Vengaya sambar

 

Ingredients

    Sambar Onion [shallots] – 10 [peel the skin & wash]
    Toor dal – 1 cup
    Tomato -1 [chopped]
    Green chilli – 1
    Red chilli -1
    Curry leaves – 1 spring
    Coriander leaves – 2 springs [chopped]
    Tamarind water – 1 tbsp
    Turmeric powder – ¼ tsp
    Red chilli powder– ½ tsp
    Fenugreek powder- 1 tbsp [dry roast fenugreek seeds then grind]
    Mustard seeds – 1 tbsp
    Bengal gram – 1 tbsp
    Urad dal – ½ tbsp
    Jaggery – 1 tbsp [grated]
    Asafetida a pinch
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For roasting and grinding ingredients

    Sambar onion- 5
    Dry red chilli - 1
    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Coriander seeds – 1 tbsp
    Cumin seeds – 1 tbsp
    Oil – 1 tbsp
    Heat oil in a pan, roast all ingredients then grind to fine paste with ¼ cup of water

Method

    Boil toor dal with turmeric powder in cooker for 3 whistles
    Heat pan with oil add mustard seeds, Bengal gram and urad dal. Then add onion sauté well. Add fenugreek powder sauté.
    Add green chilli and dry red chilli sauté then add curry leaves, tomato, and turmeric powder sauté till soft.
    Add ground paste and water mix well, let it boil.
    Add boiled toor dal, red chilli powder and tamarind water cook for 5 min. Then add jaggery and salt mix well cut off heat.
    Add chopped coriander leaves and serve hot with rice