Ingredients
Gingelly Oil
Vegetables - 100g
Toor Dal - 100g
Shallots - 150g
Tomato - 2 No's
Green Chilli - 4 No's
Sambar powder - 4 tsp
Tamarind - 50g
1/4 tsp Turmeric Powder
Asafoetida - one cube
Small Piece Mustard - 1/4 tsp
Salt - To Taste
Sambar Powder Ingredients (Roast in oil)
Toor Dal - 50g
Gram Dal - 25g
Coriander Seeds - 50g
Dry Red Chilli - 100g
Black Pepper - 5g
Fenugreek - 1 tsp
Curry Leaves - 1 handful
Asafotedia
Preparation
Take a pressure cooker, add toor dhal, water, and asafoetida, and cook for four whistles.
Take a skillet, add some oil, mustard, and fenugreek seeds, then add the onion and roast it for three minutes. After that, add the mixed vegetables and sauté them for three minutes. Add the tomatoes and chilies last, and cook them for one minute. After that, add water, salt, and kuzhambu powder and cook the vegetables. Add the tamarind water and turmeric powder to allow them to a boil. Add the cooked dhal and prepared sambar powder last.