1 bunch Spring Onions(cut it to your convenient size)
3 stalks Coriander leaves(cut it into small pieces)
150 gms toor dal(cook it in the cooker and smash it well)
2-3 strips tamarind soaked in a cup of water for 15 minutes(squeeze the tamarind well, filter the water with your hand and throw the remaining tamarind that’s left out after making the juice)
5 whole red chillies(brake each chillie into two pieces)
1 tsp fenugreek seeds
1 tsp mustard seeds
2 pinches of asafetida
1/4 tsp turmeric powder
1 tbsp oil
2 1/2 tbsps of sambar powder(home made powder)
2 tsp jaggery
Salt to taste
Take a pan,put oil and heat it for a min(medium flame).
Put mustard and fenugreek seeds and fry till the mustard splutters.
Add red chillies n fry for a min.
Then add spring onions and fry till the raw smell goes(ie approximately 3 mins).
Put the tamarind juice and then add salt, turmeric powder and asafetida and allow it to boil for 15 mins (medium flame)
Add cooked toor dhall and then add sambar powder, coriander leaves, jaggery and mix it well.
Add enough water to get sambar consistency (approximately 1/2 – 1 cup of water) if required.
Allow it to boil for 3 mins in medium high flame.
Your Sambar is ready.Serve hot.
Note: You’ll use water to cook the dhall. The excess water will remain.After adding dhall see if you get the required consistency. If not then maybe you can add water(1/2 – 1 cup).
If you use ready made sambar powder you need to put more to get the aroma and taste.Put 3 1/2 tbsps of sambar powder if it’s ready made.Put 2 1/2 tbsps of sambar powder if it’s home made. If your red chilli is not very spicy then you can add 5 pieces.Otherwise add 2 or 3.