Sambar

Ingredients:

1. Toor dal (washed and soaked)- 1 cup
2. Turmeric powder- 1 tsp
3. Mustard seeds- 1 tsp
4. Asafoetida- a pinch
5. Shallots- 8-10
6. Okra- 10-12
7. Brinjals- 2, chopped roughly
8. Tomatoes- 1 medium
9. Cauliflower (tiny) florets- 10-12
10. Chopped garlic cloves- 2-3
11. Curry leaves
12. Tamarind pulp- ¼ cup
13.  Dried red chillies- 2-3
14.  Red chilli powder- 1 tsp
15.  Salt to taste
16.  MAHA-SAMBAR masala- 2 tbsp
17.  Coconut oil- 2-3 tbsp

Process:

1. Cook the toor dal in a pressure cooker for 5-6 whistles.
2. In a skillet or deep pan heat 2 tbsp coconut oil, add asafoetida, turmeric powder and shallots and fry for a couple of minutes.
3. Add all the chopped vegetables and sauté for another couple of minutes.
4. Add MAHA-SAMBAR masala, red chilli powder and tamarind pulp and mix well.
5. Now, add the pressured cooked toor dal, water and salt as required and bring the sambar to boil. Once you get the right consistency, switch off the flame.
6. For the tempering, heat 1 tbsp coconut oil, add mustard seeds, dried red chillies and curry leaves and pour the hot tadka into the ready sambar. Close the lid immediately and let it sit for 7-8 minutes.

Serve the sambar with rice or idli/ dosa.