Ingredients Capsicum, brinjal, Red pumpkin — 1 cup Toor Dal —- 3/4 cup Tamarind —- Lemon size Coconut —- 1/2 cup Channa dal —- 2 tbsp Coriander seeds —- 1 tbsp Fenugreek seeds —- 1/4 tbsp Dry red chilli —- 4 Mustard seeds —- 1/4 tbsp Turmeric pwd —– 1/4 tsp Salt —– 1 1/2 tsp Asafetida —– 1/4 tsp Oil —– 4 tbsp Few curry leaves. Optional Jaggery —– 1/2 tbsp.
Method Wash and cook the toor dal in a pressure cooker. Soak tamarind in water. Cook the cut vegetables in tamarind water along with turmeric,salt,asafoetida and jaggery. Heat 3 tbsp oil and fry channa dal, coriander seeds ,fenugreek seeds and red chillies. Grind the fried ingredients with coconut into a paste. Once the vegetables are cooked add the cooked dal and coconut paste, add extra water to get correct consistency. Boil the sambar for 2-3 minutes and put off the heat. Heat the remaining oil,add the mustard seeds, when they crackle add the curry leaves and add this to the Sambar. Enjoy hot sambar with rice, idli, dosai or any other tiffin.