Cooking Time: 15 min
To dry roast & grind for sambhar powder
- Dhania - 2 tbsp
- Toor dhal - 2 tbsp
- Whole dry red chillies - 3 to 4
- Fenugreek seeds - 1/2 tsp
- Mustard seeds - 1 tsp
- Dry ginger (crushed) - 1/4 inch piece
- Cumin seeds - 1 tsp
- Whole peppercorns - 5 to 6
- Fresh grated coconut - 3 tbsp
- Oil - 1/2 tbsp + 1/2 tbsp
- Pearl onions (peeled & washed) - 1 cup
- Tomatoes - 2 medium sized
- Thick tamarind extract - 1/4 cup
- Cooked & mashed toor dhal - 1/2 cup
- Water - 1 to 2 cups
- Salt - to taste
- Sesame oil - 1/2 tbsp
- Mustard seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry leaves - 8 to 10
- Cilantro (chopped) - 3 tbsp
- Wash and pressure cook toor dhal with turmeric powder and enough water; mash with ladle; keep aside.
- Dry roast the listed ingredients separately one by one including grated coconut and allow to cool.
- Discard the stem of the roasted red chillies only at the time of grinding.
- Grind all the dry roasted ingredients to a fine powder; keep aside.
- Stir fry the tomatoes as whole in half tbsp of oil for 3 to 5 min; allow to cool & puree in a blender.
- Heat half tbsp oil in wok, add pearl onions; saute for 2 min.
- To the saute'ed onions add tomato puree, thick tamarind extract, cooked & mashed toor dhal, salt,water and sambhar powder.
- Allow the above mixture to boil for about 5 min; switch off gas; adjust salt, water according to taste and desired consistency.
- Heat half tbsp sesame oil in a tadka ladle, add curry leaves, asafoetida & mustard seeds.
- Switch off gas once the mustard starts to splutter.
- Stir in the seasoning & garnish with finely chopped cilantro.
- Serve hot with plain cooked rice along with a dollop of ghee.
- Also tastes best with idly & dosa varieties.