Restaurant Style Sambar

Ingredients:

Pigeon pea / toor dal – 1 cup

Tomato – 1

Shallot/sambar onion – 10 cut into 2

Hing – 1 t-spoon

Turmeric powder – ½ spoon

Oil – 50 ml

Curry leaves – few

Tamarind water – 4 tbl spoon

Coriander leaves – few

Salt – as per taste

To temper:

Fenugreek – 3 pinch

Mustard seeds – ½ spoon

Shallots – 4 cut into 2

Curry leaves – few

To grind:

Coconut pieces – 5

Sambar powder – 3 tbl spoon

Turmeric powder – ½ spoon

Roasted gram / pottukadalai - 15

Tomato - 1

Hing – ½ spoon

Preparation:

In a cooker add toor dal, 1 tomato, onion, hing and turmeric powder and water till things fully covered , close the lid. cook for 1 whistle and 5 mins in slow flame.

Open and mix it well.

Temper and pour it in dal mixer.

Grind coconut, hing, turmeric powder, red chilli and roasted gram first without water, then add 1 tomato grind all together as a thick paste.

Add the paste in sambar, add salt and tamarind water, add required water, let it boil stir often. Sprinkle coriander leaves on top . close the lid cook for 5 mins in slow flame.

Serve with pongal, idly, dosa.