Ingredients:

• 1/3 cup – moong dal or paasi paruppu
• 1/2 cup – onion, chopped
• 1 – Tomato
• 2 – Green chillies
• 2 – brinjal, small
• 1 – Potato
• 1 – carrot, small
• 1 tbsp – Tamarind extract
• 1/4 tsp – Turmeric powder
• 1 or 8 tsp – Asafoetida
• 1/4 tsp – Jaggery
• 2 tbsp – coriander leaves, chopped
• A few – Curry leaves
• Salt and water as needed
• For sambar powder:
• 1.5 tbsp – Channa dal
• 1.5 tsp – Coriander seeds
• 3 to 4 – dry Red Chillies
• 1/2 tsp – Fenugreek seeds
• To season:
• 2 to 3 tsp – oil or Ghee
• 3/4 tsp – mustard
• 1 tsp – Jeera or cumin
• 1 sprig – Curry leaves
• 1/4 tsp – Asafoetida

Method:

1. Pressure cook dal up to 3 whistles. Mash and keep aside.
2. Chop onion, vegetables, tomatoes, slit green chillies.
3. Heat a kadai or pan with oil or ghee and temper.
4. For tempering:
5. Add onion and fry till transparent.
6. Add the vegetables and tomato together and fry on a medium flame for 2 minutes.
7. Add some salt while frying for easy cooking of the vegetables.
8. Add required water and the tamarind and boil till the vegetables get cooked.
9. Add the curry leaves, coriander leaves, salt, and asafoetida.
10. Lastly, add the sambar powder and bring to boil.
11. Add the cooked dal and mix well.
12. Adjust water as needed to get a sambar consistency.
13. Bring to boil and garnish with coriander leaves.
14. Serve with idly or dosa or pongal.
15. Recipe courtesy: Rak’s Kitchen