Sambar

4 servings

Ingredients

Bengal gram spilt / chana daal 2 tbsp
Urad dal 1/2 tbsp

Coriander leaves 1 bunch
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Curry Leaves 5-6 leaves
Garam Masala/ sambar masala

Ginger garlic paste 1 tbsp
Grated coconut (optional if you want southern touch) 1/2 cup
asafetida/hing 1/4 tbsp
Jaggery/sugar (totally optional) 1 tbsp
fenugreek/ methi seeds 1/2 tbsp
Chopped vegetables
( bottle gourd. carrot, brinjal, drumstick, onion, or any no. of vegetables of your choice) 3-4 cups
Vegetable oil for cooking
Chopped Onion 1 large
Shallots 4-5
Chopped green chili
Chopped tomato 1
Salt 2 tbsp or to taste
Tamarind pulp 1-2 tbsp
Steamed Toor dal 1 cup

Preparation

1. Heat oil in a pan. Add mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, chana dal & urad dal and let it sputter.
2. Now add  ginger garlic paste, asafetida ,turmeric powder, green chili, curry leaves and stir. Add jaggery if you like, I didn't used it.
3. Add chopped onion, tomato, chopped vegetables, tamarind pulp, salt, shallot.
4. Cook the vegetables, when it's half done, add garam masala.
5. Add some water and let it boil for 10 min.
6. Add the steamed toor dal and cover cook for 20 min on low heat.
   
7. Sambar is ready to be served with idli or dosa.