Ingredients
Toor dal – 3/4 cup
Turmeric powder – 1/4 tsp
Salt
Turmeric powder – 1/4 tsp
Asafoetida – 1 small piece
Shallots / Kunjulli – 1 cup
Tamarind – gooseberry sized
Tomato – 1 medium
Green chilli – 2
Kashmiri chilli powder – 1 tsp
Sambar powder – 2 1/2 tbsp
Coriander powder – 1 tsp
Dried red chillies – 2
Curry leaves
Mustard seeds – 3/4 tsp
Coriander leaves
Oil
Preparation
Cook dal with water, salt and turmeric and water in a pressure cooker. Heat oil in a pan, add shallots and green chilly, saute it for 3 minutes, then add tomato, turmeric and hing, mix all well, now add tamarind juice, boil it well, now add cooked dal, combine all, add more water if required, boil it for 2-3 minutes, then turn off flame. In a small bowl, add masala powders and some water, mix it well and keep aside. Heat oil in a pan, add mustard, pop it well, then add dry chilly and curry leaves, then add masala mix, mix it until the raw smell gone, then pour water, boil it well, then add it to the sambar, add salt, mix all well, finally add some coriander leaves.
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