Ingredients:

• 1 cup – Tuvar dal
• 1 cup – Rice (soaked in water for 1 hour)
• 7 or 8 – Dry chillies
• 1 tbsp – Fenugreek seeds
• 1 tbsp – Asafetida
• 5 tbsp – Channa dal
• 2 sticks – Cinnamon
• 3 or 4 – Cloves
• 1/2 cup – Dry Coconut
• 2 tbsp – Coriander seeds
• Vegetables – Potatoes, carrots, bell peppers, beans, peas, carrots, Brinjals etc.
• 4 to 5 – green chillies, as required
• 1 tbsp – Poppy Seeds
• A fistful – Peanuts
• Oil
• 2 Lemon sized balls – Tamarind
• 1 tbsp – Mustard

Method:

1. Pressure cook the Tuvar dal as usual.
2. Fry in 1 tbsp of oil fenugreek, channa dal, dry chillies, asafoetida, cinnamon, clove, coriander seeds, dry coconut and poppy seeds in the order and grind the whole mixture into a smooth paste.
3. In a large pan, add the cooked dal, all the vegetables, a little turmeric, green chillies and half a cup of water.
4. Let the vegetables cook with the dal for 10 minutes.
5. Once the vegetables are cooked, add the above paste, tamarind extract and salt.
6. Let the whole mixture boil for a while.
7. Once the Sambar is ready, put the pre-soaked rice into it and allow it to cook it in the Sambar itself.
8. This way it will absorb all the flavours and come into a nice smooth mixture.
9. Heat ghee in a pan.
10. Add mustard, one dry chilli, asafoetida and peanuts.
11. Fry them well and add it to the above preparation.
12. Serve hot with chopped coriander leaves.

Recipe courtesy of Sify Bawarchi