Ingredients
1 cup Toor dal
1/4 tsp Asafoetida
2 cup Water
20 nos White radish pieces(cut it thin rounds)
2 nos Onion , cut it lengthwise
2 nos Tomato cut it big dices
1 no Green chili
1/4tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
2 tsp Tamarind juice thick
2 tsp Salt
2 cup Water
3 stks Coriander leaves
¼ tsp Mustard seeds
¼ tsp Cumin seeds
¼ tsp Fenugreek seeds
1 no Dry red chili
5 nos Curry leaves
1 tsp Ghee
Preparation
Take a pressure cooker, add toor dhal, water, and asafoetida, and cook for four whistles.
After the cooker's pressure has released, add the tomato, onion, and radish, along with the chillies, all of the powders, salt, and tamarind water, and cook for four whistles.
The pressure from the cooker is released once more, and then after 5 minutes of boiling, taste the mixture before adding the coriander leaves. Sambar is all set.
Take a pan and add ghee, mustard, cumin, fenugreek, dried chiles, and curry leaves for the seasoning. Fry for a few seconds, then pour the mixture into the prepared sambar.