Sambar (South Indian)
|Arhar dal||250 Gram|
|Mustard seeds||2 Teaspoon|
|Fenugreek seeds||1 Teaspoon|
|Water||2 Cup (32 tbs) (Use As Needed)|
|Whole red chilies||4|
|White cumin seeds||2 Teaspoon|
1 For the sambar powder: in a grinder jar, combine 4 tbsps coriander seeds, 12 black peppercorns, 6 whole red chillies and 1/2 fresh coconut; grind until powdered.
2 In two bowls, soak tamarind and kukum separately.
3 In a pan, cook arhar dal with water, turmeric and 1 tbsp ghee until tender.
4 Cut drumsticks into 5 cm pieces.
5 Put them in a bowl of hot water for 10 minutes.
6 Remove from the water.
7 Add the drumsticks to the dal along with sliced onions and big pieces of tomatoes, cook for ten minutes.
8 In a pan, heat ghee.
9 Add in mustard seeds and four red chillies, fry until brown,.
10 Add in methi seeds and fry until light brown.
11 Add to the dal.
12 Add in tamarind pulp, kukum, salt and sambahar powder, cook for ten minutes.
13 If thick, add 2 1/2 cups of hot water to dilute.
14 Add in chopped coriander leaves and ground white cuminseeds.
15 Cook for another 5 minutes.
16 Serve piping hot with dosa, idli or rice.