SAMBAR(2):
Toor dal=1/2 cup
Garlic=1
Bengal gram=1tsp
Coriander seeds=1tsp
Fenugreek seeds=1/4tsp
Red chilly=2
Coconut=2tbs
Curry leaves=few
Coriander leaves(finely chopped)=1tsp
Asafoetida=a pinch
Tamarind juice= 1/4 tsp
salt to taste
Cook the dal with garlic and turmeric powder in a cooker.
Once the dal is cooked, smash it well.
In a heated pan add bengal gram, coriander seeds, fenugreek seeds and
redchilly and fry it till golden brown. Then add coconut and fry for
a few seconds.
Grind this mixture into a fine paste.
In a heated pan add oil and add mustard seeds.
When it splutters add onion and tomato and fry it well.
Add chilli powder, asafoetida and salt and mix it well.
Add the cooked dal and add 2 cups of water.
Boil it for few minutes with cover.
Add the grounded mixture and tamarind paste and stir it well.
Add coriander leaves and curry leaves and allow it to boil for few more minutes.
Serve with idli or dosai.