Sambar

Ingredients:

• 100 gm Tuar dal
• 20 gm Chana dal
• 15 gm dal
• 50 gm jaggery (gur)
• 1 onion (chopped)
• 1 tomato (chopped)
• 25 gm ripe tamarind (make juice without seeds)
• 1/2 cup of coconut (grated)
• 1/2 cup of curry leave
• 1/2 cup of coriander leave
• 2 dried red chilli
• 1-teaspoonful whole coriander
• 1-teaspoonful cumin seeds
• 1-teaspoonful rai (black mustard seeds)
• 1-teaspoonful methi seeds
• 1-teaspoonful turmeric powder
• 1-teaspoonful chilli powder
• A pinch of hing (asafoetida)
• 2 tablespoonful ghee (clarified butter)
• 2 tablespoonful vegetable oil
• Salt according to taste
• 100 ml of Water
  

Preparation:

1. Heat the oil in pan, give the chana dal & dal and fry it.
2. Add coriander, cumin seeds and dried red chilli and stirring it.
3. Add grated coconut and fry well.
4. Grind all the cooked masala and keep aside.
5. Now boil the tuar dal with turmeric, salt & chilli powder in pressure cooker.
6. Add masala mixture with dal and mix well .
7. Heat the mixed dal with chopped tomato, tamarind juice, few curry & coriander leave and stirring continue.
8. Heat the ghee in a pan, give the curry leave, methi, rai and hing for sauté.
9. Add chopped onion & fry it lightly.
10. Add the pre-heated dal and cook it for 5 min.
11. Enjoy the Sambar with Idli, plain dosa, masala dosa.