Ingredients
1 cup Toor dal
1/4 tsp Asafoetida
2 cup Water
15 nos Lay Fingers (Vendaikkai) cut it as 1 inch
7 nos Shallots , cut it lengthwise
2 nos medium size tomato cut it small dices
5Nos- Garlic cloves.
1 no Green chili
1/4tsp Turmeric powder
1 tsp Red chili powder
2 tsp Sambar powder
2 tsp Tamarind juice thick
2 tsp Salt
2 cup Water
3 stks Coriander leaves
¼ tsp Mustard seeds
¼ tsp Urad dhal
1 no Dry red chili
5 nos Curry leaves
1 tsp oil
Preparation
In a pressure cooker, add toor dhal + water + asafoetida and wait for four whistles to come, then check if the dhal is cooked.
Take a pan, add oil and Vendaikkai, and fry until the sticky goes away.
Once the pressure releases from the cooker , smash it and then add the fried vendaikkai , onion, tomato + chilli ,all powders , tamarind water, salt and cook for 10 minutes.
Check the taste and add coriander leaves. The sambar is ready now.
For the seasoning, take a pan , add ghee+mustard+cumin+fenugreek+dry chlli+curry leaves and fry for a few seconds, then pour it into the prepared sambar.