Ingredients:

• 1/2 cup – moong dal
• 3 – Tomatoes
• 3 – Green chillies
• Tamarind- marble size or 1/4 tsp Tamarind paste
• 1/2 tsp – Turmeric powder
• 2 tsp – oil
• 1 tsp – mustard
• 1/2 tsp – Methi seeds
• 1/4 tsp – Asafoetida
• 1 spring – Curry leaves
• 1/4 cup – Coriander leaves
• 1/2 tsp – Jaggery (optional)
• 1/4 tsp – sambar powder
• 1/3 tsp – salt or as per taste
• 1 tbsp – Rice flour (optional)

Method:

1. Cook moong dal with turmeric powder in the pressure cooker. Soak tamarind in warm water for 15 minutes and extract juice or alternatively dissolve tamarind paste in a cup of warm water. Chop green chillies into halves or quarter and tomatoes into 8 pieces.
2. Heat oil in a pot and add mustard.
3. As it splutters, add methi seeds, asafoetida and curry leaves.
4. As methi seeds turn golden, add tomatoes, chillies and sambar powder.
5. Saute for a min and add tamarind juice and salt.
6. Let it boil for 5 minutes.
7. Add water in the middle if required.
8. Add cooked moong dal and jaggery to this.
9. Let it boil for another 5 minutes.
10. If you prefer a thicker sambar, dissolve rice flour in water and add it to the sambar and let it boil for another 5 minutes.
11. Switch off stove and serve hot with rice.

Recipe courtesy of Uma