Sambar

Ingredients:

For Sambar Masala:

Chana Dal-1Tbsp
Urad Dal-1 1/2 tsp
Fenugreek (Methi) seeds - 1tsp
Dry red chillies-3
Black whole peppers-6-7
Coriander seeds-1Tbsp
Rice-1/2tsp
Hing (Asafoetida)-1pinch(Optional)
Fresh or Dry grated coconut-2Tbsp

Method:
Dry roast or add 1/2 tsp of oil and roast all above ingredients, grind it to a powder or add water and grind it to a paste and set aside.

For Sambar:


Cooked toor dal - 1-1 1/2 cup
Diced (Medium size) onions-1cup
Diced carrots-1/2cup
Diced Sora kaya(Lauki)-1/2 cup
Cut Beans-1/2cup
Diced Tomatoes-1/2cup
Frozen or Fresh Munakkaya( Drumstick) pieces-6-7
Sliced green chillies-2
Tamarind pulp-3-4Tbsp
Chopped Cilantro (Fresh coriander leaves)-2Tbsp
Sugar or Jaggery-1 1/2 tsp(Optional)
Turmeric-1/2tsp
Salt-1tsp or as per taste
Water-4-5cups(Depend on preferred consistency)

For Seasoning:

Dry red chillies-few pieces
Chana dal-1/2tsp
Urad dal-1/2tsp
Mustard seeds-1tsp
Hing( Asafoetida)-2pinches or sliced garlic-1Tbsp
Oil-1Tbsp
Curry leaves-few

Method:

Heat oil in a pan, and add dry chillies, chana dal, urad dal, and mustard seeds, when they splatter, add hing or garlic pieces and curry leaves, add diced onions, turmeric, green chillies and fry little and add remaining vegetables and saute for 2-3 minutes. Add water and cook for 5-6 minutes or until vegetables are cooked and add toor dal, salt and tamarind pulp, cook for 2-3 minutes and add ground sambar masala paste and sugar or jaggery, mix everything well and taste the salt and sourness, if needed adjust to your taste. Add water also if needed to get the right consistency. Boil the sambar for 6-8 minutes more, and add chopped cilantro at the end. Serve hot sambar with Rice, Idli or Dosa.