Karnataka Sambar 3

Ingredients:

• 1 cup Toor dhall
• 2 sp tamarind paste
• 2 - 4 tab sp fresh Coconut
• 4 onions
• 3 Spoons of Sambar powder (Karnataka sambar powder)
• 5 to 6 nos Green chillies
• 1sp asafetida
• 1 medium sized Tomato
• 1 sp sugar
• For seasoning:
• 2 tbsp of groundnut Oil
• 1/2 sp mustard seeds
• 1/4 spof Fenugreek seeds
• 1/2 sp of asafetida
• 1/2 sp Turmeric powder
• Salt to taste
• Curry leaves
• Coriander leaves
• VEGETABLES TO BE ADDED
• You can add any vegetable like Drum stick, Raw banana,yam pieces or beans,Brinjals etc but not more than two varieties in this version.

Method:

• Cut veg. into lenghty pieces.
• Dice tomato.
• Wash and then cook in a open pressure pan after adding a bit of salt and 1 spoon of sugar till 1/2 cooked.
• Set aside.(this will prevent them from becoming mushy)
• Cook the dhall after adding one small spoon of asafetida and turmeric powder very well.
• Keep it aside.
• Take two onions and roast them over fire till outer cover burns to black.
• Fry fresh coconut.
• Remove the burnt cover and make a fine paste of roasted onions and fried fresh coconut.
• Take balance 2 onions and just cut them into two.
• Press green chilies without breaking them.
• In a deep pan pour oil and make seasoning.
• Now add green chillies, and onion fry well.
• Now add cooked dal, tamarind paste and salt.
• Allow it to boil for a while.
• Add 1/2 cooked veg. in the sambar.
• Add sambar powder and ground paste.
• Mix well. Bring it to a boil.
• Add chopped coriander leaves and tomato.
• Your Yummy sambar is ready.
• Serve this with hot rice or idly or dosa.

Notes:

• There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself.
• I have found the second variation better for sambar taste.