Ingredients:

• 1 cup tur dal

• 1 cup small sambar onions cut into halves

• 2 tomatoes chopped finely

• 1/4 cup grated fresh coconut

• 1 small ball of tamarind pulp

• 1 tbsp jaggery

• 1 tsp kashmiri chilli

• 1/2 tsp turmeric powder

• 3-4 tbsp sambar masala (MTR brand)

• 1 tsp mustard seeds (rai)

• 1 tsp asafoetida

• salt to taste

• 1 string curry leaves

• coriander leaves for garnishing

Method:

1. Clean, wash and soak the tur dal for 20-30 minutes.

2. Pressure cooker the dal with salt ,turmeric powder and 4-5 cups water. Cook upto 3-4 whistles.

3. Once the dal is cooked , add some more water and mash the dal to form a fine paste.

4. In a pan heat 1-2 tbsp oil add the mustard seeds when it splutters add the curry leaves and onions, saute till soft .

5. Add the chopped tomatoes and cook for 5-10 minutes, then add all the spices, tamarind pulp and jaggery.

6. Cook for 2-3 minutes then add the mashed dal, asafetida and water if required. Bring it to a boil.

7. Garnish with coriander leaves and fresh coconut.

   Serve this hot sambar with Idli, Medu Vada or Dosa.

Note: Choice of vegetables like brinjal, white pumpkin, ivy gourd and drumsticks can also be added to the sambar.