Sambar

Ingredients

• 0.5 cup Toor Dal
• 1 small Red onions (small size)
• 12 units Ladies finger (Okra)
• 0.5 teaspoon Mustard seeds
• 2 units Dry red chillies
• 1 sprig Curry leaves
• 0.5 teaspoon Split urad dal
• 4 units Fenugreek seeds
• 0.25 teaspoon Asafetida
• 1 spoon Tamarind pulp (diluted version)
• 0.5 teaspoon Turmeric
• 3 tablespoons Sambar powder
• 2 units Green chillies
• 2 tablespoons Salt
• 2 tablespoons Oil (for frying)
• 1.5 cups Water (for boiling)

Instructions

1. 1In a pressure cooker, cook the toor dal with water until it reaches a soft consistency, typically for 5 whistles.
2. 2In a pan, heat oil and shallow fry the okra for about 5-8 minutes until properly cooked. Set aside once done.
3. 3In the same pan, heat oil and add mustard seeds, urad dal, fenugreek seeds, dry red chillies, asafetida, curry leaves, chopped onions, and green chillies. Fry the mixture well without browning. Set aside.
4. 4In a kadai, bring water and tamarind pulp to a boil for 3 minutes. Add the fried okra and continue boiling for another minute.
5. 5Add the prepared tadka to the boiling mixture. Stir in turmeric powder and sambar powder, cooking for 2-3 minutes until the spices are well incorporated.
6. 6Add the cooked dal and salt to the mixture. Boil for 5-10 minutes, then remove from heat. The Sambar is now ready to be served.