Ingredients
Small Onions - 20 (peeled)
Tomato (medium sized) - 2
Green Chillies - 8 to 10
Toor Dal 1/2 Cup
Sambhar powder -2 spoons
Red chillie powder - 1 spoon
Tamarind Extract - 2-3 spoons
Turmeric a pinch
Curry leaves and coriander
3-4 spoons of Oil
Salt to taste
For seasoning:
Mustard Seeds - 1/2 spoon
Urad Dal - 1 spoon
Bengal Gram Dal - 1 spoon
4-5 Dry Red Chillies
Method:
Pressure cook dal with enough water. Set aside.
Heat oil in pan. Add seasonings, fry for a while, now add turmeric and sambhar powder and red chillie powder (adding all the 3 powders at this time gives a nice red color to the sambhar).
Then add peeled small onions, cut green chillies, curry leaves, diced tomatoes and tamarind pulp and 1/2 cup water. Allow to boil till onions are cooked (for 5 minutes).
Smash the cooked dal. Add to this boiling sambhar. Add enough water to bring it to sambhar consistency. Allow to boil till, you get the aroma. Remove from flame. Add chopped corriander on top. Can also add 1/2 spoon (not more than that) of Gingely oil, this gives additional taste.
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