Ingredients
1) 1 3/4 cups of chopped tomatoes
2) 1/2 cup lentils (toor dhal)
3) 5 tbsp (gingili oil / refined sesame oil) and 2 sp for final touch up
4) 2sp coriander seeds
5) 1/2sp cumin seeds
6) 1/2 sp peppercorns
7) 2tbsp curry leaves
8) 1sp split black gram
9) 1/2 sp fenugreek seeds
10) 1sp Bengal gram
11) 6 red chillies
12) 1sp asafoetida powder
13) Chopped Onions (1 Cup)
14) 1sp jaggery powder
PS: 15 small onions (optional / not chopped / add together when frying chopped onions)
Warm-Up
1. Pressure cook 1/2 cup of lentils with 1/4 cup of chopped tomatoes and 1sp asafoetida powder.
2. Soak a small lime-sized tamarind in water for 1/2 hour and then extract the juice or just use the paste.
3. In a kadai pour 1tbsp oil. When it becomes warm, add 2sp coriander seeds, 1/2sp cumin seeds, 1/2 sp peppercorns, 2tbsp curry leaves, 1sp split black gram, ½ sp fenugreek seeds, 1sp Bengal gram and 6 red chillies and fry them to a light brown color.When they are cooled, powder them finely using a mixer grinder. Its your choice to make it as a powder or paste.
Preparation
1. Add 4tbsp of gingelly oil in the same kadai and heat it. Then add 1sp mustard seeds and when they splutter add 1 cup of chopped sambar onions and fry well.
2. Then add 1 1/2 cup of chopped tomatoes, and 1sp of turmeric powder. Fry until the tomatoes are mashed well and the oil floats on the top.
3. Then add the cooked lentils with enough water and salt. Let the sambar simmer for a few minutes. Then add the tamarind extract and the ground powder or paste.
4. Mix well and again let the sambar simmer for a few minutes.
5. Add 1sp powdered jaggery and 2sp gingelly oil. Mix well and trun off the stove.
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