Ingredients:
Toor dal – 100g
Vegetables – Drumsticks, carrot, raw plantain, cluster beans, tomato, onions
Green chilly – 4
Turmeric powder – ½ tsp
Coriander leaves
Tamarind – Juice extracted
To roast and grind:
Coriander seeds – 3 tbsp
Fenugreek seeds – ½ tsp
Chana dal – 1 tbsp
Toor dal – 1 tbsp
Urad dal – ½ tsp
Whole dry red chilly
Curry leaves
Asafoetida / Hing – 1 big piece
For tempering:
Coconut Oil
Mustard seeds – ½ tsp
Dried red Chillies
Curry leaves
Steps:
Pressure cook washed and drained dal in 1 cup water.
Heat oil in a pan.
Roast asafoetida. Remove when it gets roasted well and changes color.
Add chana dal.
Once it becomes hot, add toor dal.
Once it starts to change the color, remove.
Add whole chilly, followed by fenugreek seeds and urad dal.
Once it gets roasted, add coriander seeds, curry leaves.
When coriander seeds get roasted well, add roasted asafoetida, chana dal and toor dal.
Switch off and let it cool.
Grind it to a fine powder.
Transfer the cooked dal to a pan.
Add the ground sambar powder, vegetables, green chilly and the water required for the gravy.
Mix well.
Add turmeric powder and salt.
Cover and cook the vegetables on medium flame.
When they are half cooked, add the tamarind extract.
Cover and cook till the vegetables are done.
Heat oil in a pan. Add mustard seeds and let it splutter.
Add dried red chilly and curry leaves.
Add this to the sambar.
Enjoy the sambar with hot rice.
