Ingredients:

• 1 Lemon size – Tamarind
• 1 cup – Methi leaves
• 1 cup – baby Onions
• Salt to taste
• Turmeric, a pinch
• Coriander leaves, a few
• Asafetida, a pinch
• 1/2 cup – tur dal
• For grinding:
• 8 – Red Chillies
• 3 tsp – Coriander seeds
• 3 tsp – Channa dal
• 2 tsp – oil
• For seasoning:
• 1 tsp – Mustard Seeds
• Curry leaves, a few
• 1 tsp – oil

Method:

1. Pressure cook tur dal and mash it once cooked and keep it aside.
2. Soak tamarind in water for 5 minutes and extract the juice.
3. Heat oil in the pan, add red chillies, coriander seeds and channa dal and fry till the dal turns golden brown colour.
4. Grind the above fried ingredients in a mixer to a fine paste.
5. Heat the oil in the pan, and when the oil is hot add the mustard seeds.
6. When the mustard seeds start to sputter, add curry leaves and fry for a second.
7. Add the baby onions and fry for 2 minutes.
8. When the onions are fried, add methi leaves and mix well.
9. Add some water and allow the methi and onion to cook completely. (Approximately 10 minutes in low to medium flame).
10. Once it is cooked, add the tamarind extract and salt and let the mixture boil till the raw smell of the tamarind is gone.
11. Add the ground paste and stir well and allow the mixture to boil.
12. Now add mashed dal and stir well.
13. Garnish with coriander leaves.
14. Add a table spoon of ghee (optional).
15. Methi sambar is ready to serve with white rice.
16. Recipe courtesy: Subbalakshmi Renganathan
17. http://www.subbuskitchen.com/