Ingredients:
- Toor Dal – 1/2 cup
- Garlic flakes – 2 to 3
- 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 – 4
- Asafoetida – 1/4 tsp
- 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
Method:
Pressure cook the dal with garlic flakes, asafoetida and turmeric powder adding required amount of water (for 1/2 cup of dal, add around 1.5 cups of water). Mash the dal well with a wooden spoon. If there is a lot of water in the dal, drain it separately and then mash the dal. The water drained can be added to rasam (will give it a very good flavor) or add it later to the sambhar mixture when it is boiling.
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. Add in the mashed dal with some water and cilantro and bring the whole mixture to a boil.
This is a very light sambhar – almost just like plain dal – except for the tomatoes and green chillies. Can stir in 2 tsps of lemon juice to this to make lemon sambhar. Serve hot with rice and a spicy side dish.
