GETTING READY

For Dry Ground Masala:

1. In blender add white gram lentil, coriander seeds, fenugreek seeds, dry red chilies, grated coconut, and coconut oil. Blend into a fine paste.

MAKING

To Cook Lentil:

2. In a pan add water (800ml) and masoor dal (Red split lentils). Cover with a lid and let boil until the lentils become very soft and pureed.

3. Once the lentils are cooked and almost pureed, add fresh curry leaves, and turmeric powder. Stir well.

For Sambar:

4. In a separate bowl add tamarind paste, and water (250 ml). Squeeze the tamarind paste until the water changes color. Sieve the tamarind water into a pan.

5. Add cayenne pepper powder, asafetida powder, fresh curry leaves, and salt to taste.

6. Once it boils, add grated molasses and mix well.

7. Add eggplant, and drumstick pieces. Cover with a lid and let it cook for 5-10 minutes.

8. Add the cooked lentils and mix well. Let it come to a boil and then add ladies finger, dry ground masala (1 tsp), water (20 ml) and stir well. Pour the sambhar in a serving bowl.

For Tempering:

9. In a small pan add coconut oil. Once the oil is hot add mustard seeds and wait till they splutter.

10. Add fresh curry leaves, and dry red chilies. Pour the tempering into the bowl with sambar.

SERVING

11. Serve hot.