Toor Dal - 1/2 cup
Tomato - 1 small roughly chopped
Carrot,Brinjal - 1/2 cup roughly chopped
Turmeric powder - 1 generous pinch
Thin tamarind pulp - 1 tbsp
Coriander Leaves(finely chopped) - to garnish
Oil - 1 tsp
Water - as required
Salt - to taste
Coconut - 1 tbsp
Tomato - 1 small roughly chopped
sambhar powder - 1 heaped tsp
Mustard Seeds - 1 tsp
Split Urad Dal - 1/2 tsp
Small Onion - 8
Hing - 1/4 tsp
Curry Leaves - a sprig
Fenugreek Seeds - 1/4 tsp
Green Chilli - 1 slitted
Rinse dal and set aside.In a pressure cooker add dal along with turmeric powder and water till immersing level.Pressure cook for 5 whistles in low medium flame or until mushy.
Once pressure releases add little water and mash it well with a laddle,Set aside.In a mixer take all the ingredients mentioned under 'to grind' and grind it to a fine paste,Set aside
In a kadai heat a tsp of oil, saute the veggies along with tomato, saute for few mins.Then add this to dal and let it simmer.Add a cup of water and let the veggies cook until soft.Add required salt.Once veggies are cooked, add coconut paste and let it to boil for a good 5mins in low flame.Meanwhile soak tamarind in hot water to extract pulp.
Add little(I made more than required for storing purpose) and let the sambar boil.Adjust salt at this stage.In a kadai heat oil add the items listed under to 'temper', first add mustard seeds,urad dal,hing and fenugreek seeds once it crackles add green chilli,small onion and curry leaves, saute for 2mins.Add this tempering to boiling sambar.
Let the sambar boil for 3-5mins, then garnish with coriander leaves and switch off.
Serve with hot idlis.
Tomato - 1 small roughly chopped
Carrot,Brinjal - 1/2 cup roughly chopped
Turmeric powder - 1 generous pinch
Thin tamarind pulp - 1 tbsp
Coriander Leaves(finely chopped) - to garnish
Oil - 1 tsp
Water - as required
Salt - to taste
To grind:
Fried Gram Dal - 2 tspCoconut - 1 tbsp
Tomato - 1 small roughly chopped
sambhar powder - 1 heaped tsp
To temper:
Oil - 2 tspMustard Seeds - 1 tsp
Split Urad Dal - 1/2 tsp
Small Onion - 8
Hing - 1/4 tsp
Curry Leaves - a sprig
Fenugreek Seeds - 1/4 tsp
Green Chilli - 1 slitted
Rinse dal and set aside.In a pressure cooker add dal along with turmeric powder and water till immersing level.Pressure cook for 5 whistles in low medium flame or until mushy.
Once pressure releases add little water and mash it well with a laddle,Set aside.In a mixer take all the ingredients mentioned under 'to grind' and grind it to a fine paste,Set aside
In a kadai heat a tsp of oil, saute the veggies along with tomato, saute for few mins.Then add this to dal and let it simmer.Add a cup of water and let the veggies cook until soft.Add required salt.Once veggies are cooked, add coconut paste and let it to boil for a good 5mins in low flame.Meanwhile soak tamarind in hot water to extract pulp.
Add little(I made more than required for storing purpose) and let the sambar boil.Adjust salt at this stage.In a kadai heat oil add the items listed under to 'temper', first add mustard seeds,urad dal,hing and fenugreek seeds once it crackles add green chilli,small onion and curry leaves, saute for 2mins.Add this tempering to boiling sambar.
Let the sambar boil for 3-5mins, then garnish with coriander leaves and switch off.
Serve with hot idlis.
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