SAMBAR

Ingredients:

Toor dal ..... 1 cup

Tamarind juice .... 2-3 tbsps.

Jaggery ....... a small piece.

Tomato ................. 1

Onion ................... 1 ( or small onions)

Drumsticks ......... 1 (optional) peel and cut into 2-3 inch pieces.

Green chillies .... 1-2

Turmeric powder ... 1/4 tsp.

Red chilli powder ... 1/2 tsp.

Salt ................. to taste.

Coriander leaves ... handful.

For tempering :

Mustard seeds ..... 1 tsp.

Cumin seeds ........ 1 tsp.

Asafoetida ............ a pinch

Dry red chillies .... 2-3

Garlic ............. 2-3 cloves

Curry leaves ......... a sprig

Oil

To make sambar powder:

Dry roast:

Coriander seeds ... 1 tsp

Cumin seeds ........ 1 tsp.

Methi seeds ........ 1/4 tsp

Dry red chillies .... 2

Chana dal ............. 1 tsp.

Dessicated coconut ... 1 tbsp.

Cloves ................... 2

Cinnamon ... a small piece.

Method:

1. Soak the toor dal for 2-3 hours. Cook it in the pressure cooker( 2-3 whistles)

2. Dry roast and grind the sambar powder and keep it aside.

3. In a pan heat a little oil. Add the tempering ingredients. when the seeds crackle, add the onions and stir fry for 1 minute.Now add the crushed garlic, tomato and the dry spice powders and mix well.Add the salt, jaggery, tamarind juice, drumsticks and dal. Bring to boil adding sufficient water. Simmer until the drumsticks are cooked.(any other vegetable of your choice can replace the drumsticks)

4. Garnish with coriander leaves and serve.