Toor Dal/ Yellow pigeon peas split – 1/2 cup
Small Onions – 15
Tamarind – 2 tbsp
Coriander seeds – 2 tbsp
Channa dal/Bengal gram – 1 tbsp
Red chillies – 2
Fresh Grated coconut – 1/2 cup
Turmeric powder – 1/4 tsp
Sambar Powder – 1 tsp
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Mustard Seeds – 1 tsp
Urad Dal/White lentil – 1 tsp
Cooking Oil/ghee – 1 tbsp
Salt to taste
1) Soak tamarind in 1 cup of warm water for 30 minutes. Now drain the water in a separate bowl by removing the pulp.
2) Soak lentil in some water for 30 minutes. Pressure cook lentil/dal with enough water and turmeric powder till its soft and cooked properly. Mash the lentil and keep it aside.
3) Peel the skin of the onions and wash this nicely.
4) Add onions in a wok with 1 tbsp oil and saute in a medium/low flame till the onions turn golden brown.
5) Add 1 tsp of oil and roast the channa dal, coriander seeds, red chillies till they become golden brown.
6) Allow this mix to cool down and then add it to your grinder along with grated coconut and blitz it to make a smooth paste by adding little water to it.
7) Now add this paste with cooked lentil, fried onions, tamarind water, sambar powder and 1 cup of water in a pan and let it cook on low flame for 4-5 minutes till onions become soft.
8) Add salt to taste, asafoetida and mix it well. If you feel its too thick, you can some more water and adjust the consistency.
9) Add oil in a small frying pan and when its warm add mustard seeds. When mustard seeds splutter, add white lentil, a pinch of asafoetida, curry leaves and saute till white lentil turns light brown. Add this in the Sambar and serve it hot with some rice or Idli/Dosa.