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
Start by using a pressure cooker to combine toor dhal, water, and asafoetida, then cook for four whistles. After the pressure has released, add the tomato, onion, radish, and chilies, along with all the spices, salt, and tamarind water, and cook for another four whistles. Once the pressure is released again, let the mixture boil for an additional five minutes, then taste it before adding the coriander leaves. Your sambar is now ready.
Next, heat ghee in a pan and add mustard seeds, cumin, fenugreek, dried chiles, and curry leaves for seasoning. After a few seconds of frying, then pour this seasoning into the prepared sambar.