Karnataka Sambar

Ingredients:

• ½ cup toor dal
• 2 cups vegetables, diced (potatoes, tomatoes, beans, peas, carrots, brinjals, etc)
• ½ cup coconut, freshly grated
• 2 sp tamarind paste
• 2 sp crushed jaggery ( you can add sugar also)
• 2 - 3 red chilies
• ¼ tsp coriander powder
• ¼ tsp fenugreek seeds
• ½ tsp sesame seeds
• ¼ tsp cumin seeds
• ¼ tsp mustard seeds
• ¼ tsp turmeric powder
• A pinch of asafetida
• 5-6 curry leaves
• 2 tbsp finely chopped coriander leaves
• Salt
• 2 -3 tab sp ground nut oil
• 1sp mustard seeds

Method:

• Soak toor dal for 8 hours or overnight.
• Fry grated coconut, red chilies, coriander powder, fenugreek seeds, sesame seeds, cumin seeds and mustard seeds in 1 tsp oil and grind with coconut into a smooth paste.
• Pressure-cook the soaked dal with salt, 1 sp oil and turmeric powder.
• In a deep pan pour oil and make seasoning with mustard seeds.
• Add cut vegetables and fry. Add salt.
• Let it cook for a while.
• Now add ground paste, asafetida, tamarind paste and curry leaves.
• Mix well and sim the flame.
• Let it cook for 5 more min.
• Add cooked dal and if you want add some water to the sambar.
• Add crushed jaggery and bring it to a boil.
• Remove and add chopped fresh coriander leaves.
• Your sambar is ready.
• Serve with rice or idly or dosa.

Notes:

• I recd. Karanataka sambar recipes from my friend, and I am posting here as per Lalaitha Sivagurus request.