Ingredients:
- Moong Dal – 1/2 cup
- Tomatoes – 2 medium cut into medium sized pieces
- Onions – 1 medium (sliced long) (if using, Sambhar small onions – around 8-9)
- Curry Leaves – a few
- Coriander Leaves (Cilantro) – a few
- Green Chillies – 2 small
- Asafoetida – 1/4 tsp
- Sambhar powder – 2 tsp (if not available, substitute with 1 tsp of Chilli powder and 1 tsp of Coriander powder)
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Urad dal – 1/4 tsp
- Fenugreek seeds – 1/4 tsp
- Veggies – can use any veggies that are usually used for the regular toor dal sambhar
Method:
Pressure cook the dal and mash well and set aside.
In a pan, heat the oil, splutter the mustard seeds, add urad dal and fenugreek. Then, add in the onions, saute for a while. Then, add the curry leaves, tomatoes, green chillies and saute. Then, add the veggies and mix well. Add to this, the sambhar powder and salt and mix well. Add in enough water for the veggies to cook. Once the veggies are cooked, add the cooked dal and cilantro and bring the whole mixture to a boil. Note that you can make sambhar with just tomatoes (and without any other veggies) and also without any tamarind extract and just using green chillies. Each of these methods bring a different flavor to the sambhar.
