|Chopped veggies||2 Cup (32 tbs) (carrots)|
|Toor dal||1 Cup (16 tbs)|
|Juice of tamarind pulp||2 Cup (32 tbs)|
|Sambar powder||3 Tablespoon|
|Onion||1 , cut into long strips|
|Green chillies||3 , slit lengthwise|
|Dhaniya powder||2 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Hing||1 Pinch (Asafoetida)|
|Coconut powder||2 Tablespoon|
|Turmeric powder||To Taste|
|Chilly powder||To Taste|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||2 Teaspoon (jeera)|
|Dried red chillies||2 , cut into inch size pieces|
|Garlic pods||2 , crushed|
Boil veggies of your choice a keep aside.
Pressure cook Toor Dal, tomatoes green chillies & oniond for up to 4 whistles
Soak handful Tamarind in 2 cups of water. Keep aside.
Heat 1 tbs oil in a deep vessel. Add the boiled veggies & saute for a min
Add the pressured cook dal, tomatoes & green chillies & onions.
Add the soaked tamarind water. Throw away the tamarind once you are able to get all the juice from it.
Add 4 cups of water. Bring all the ingredients to 3 - 4 boils.
Add Sambar powder, dhaniya powder, garam masala powder & a pinch of hing.
Add salt, chilly powder & turmeric powder as per requirement.
For seasoning, heat 2 tbs oil & 1 tsp ghee in a shallow pan. Add mustard seeds, cumin seeds, red chillies, garlic pods & curry leaves. Saute for 5 secs.
Add the above seasoning to the boiling sambar.
Add coconut powder if u like.
Boil for another 5 mins. ( The trick to making a perfect sambar lies in optimum boiling. You can keep checking the taste at intervals while the sambar is boiling. Once you feel that the sambar is tasting great, you can remove from stove.)