1teaspoonTamarind Pastejuice extracted from small lemon sized ball of tamarind
Salt as needed
Water as needed
Few Fresh Coriander Leaves with Stalks
For Tempering –
2teaspoonGhee/Oil
½teaspoonMustard Seeds
½teaspoonCumin Seeds
¼teaspoonAsafoetida
1Dry Red Chilli
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Instructions
Pressure cook ½ cup toor dal with enough water for 3-4 whistles. Let the pressure drop naturally and then, mash the dal. Set aside.
In a thick bottomed pan, heat 2 teaspoon Oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and ¼ teaspoon asafoetida. As they splutter, add dry red chilli cut in two.
Add 1 Large Onion finely chopped along with 2 Medium Tomatoes finely chopped. Cook until the onions & tomatoes are soft on low flame.
Add 1 cup Finely Chopped Methi Leaves. Cook on low flame for 3-4 mins.
Now add ½ teaspoon turmeric powder, 1 tablespoon Sambar Powder. Cook for a couple of mins.
Add ½ cup water and as it comes to a boil, add 1 teaspoon tamarind paste.
Let it boil for a few mins.
Next add the cooked toor dal. Mix well. Add 1 cup to 1.5 cups of water as needed.
Now add salt as needed.
Bring the sambar to a slow boil and continue cooking for 7-8 mins until it is frothy. Remove from heat.
Serve hot with hot rice and a dollop of ghee on top, potato fry and sago papad on the side.