1tspTamarind pasteadjust if the tomatoes aren't tangy
3TBSPOil
8Kashmiri Chillisplit use, don't skip this
2Dry Red ChilliesSpicy variety
1/3cupCoconutFresh Grated
1/2tspMustard seeds
1/4tspcumin seeds
1/4tspfenugreek seeds
1.5tbspCoriander seeds
1/2TBSPSplit black gramUrad Dal
1/2TBSPBengal GramChanna Dal
1/2tspMustard seeds
2Sprig Curry leaves
1/2tspAsafoetidaskip for GF
1TBSPGreen coriander leaveschopped fine
Instructions
Prep Work
Soak tamarind in 1/2 cup water and extract the juice and keep aside (if not using paste)Soak Toor dal with turmeric for 10 mins while you chop the tomatoes and onions. In a pressure cooker, Pressure cook Toor dal with 1 cup water till mushy and soft (3-4 whistles will do). In another pan, sauté the onions in 1 tsp oil till crispy and reserve.
For the masala paste
In a pan, heat 1/2 tsp oil. dry roast the dals and coriander one by one till they are golden brown, add the rest of the ingredients including the coconut , switch off heat and sauté for 1-2 mins. Cool and grind to a thick paste additional very little water. reserve.
To make the sambhar:
In a pan, add the cooked dal, tomatoes and 1-2 cups of water and cover and cook till the tomatoes turn mushy. Now add the tamarind extract, ground masala paste, salt. Cook for 2-3 mins more on medium flame. Now add the sautéed onions and let it simmer for 2-4 mins. adjust thickness by adding any additional water (the masala paste makes the sambhar quite thick so add adequate water to make a sambhar consistency).
How to serve:
Make the tempering with the ingredients and pour to sambar. Garnish with chopped coriander leaves and serve hot with Idli / Dosa Or Uttapams / Pongal / Vadai / Millets Pongal. If you are like me, make a huge batch of this and slurp it as is !
Notes
Pearl Onions work really well in this recipe, But if you don't have them, use the normal red onions instead.
Ripe Tomatoes are absolutely necessary
The tadka / tempering at the end is one of the highlights of this sambhar. Make sure you dont skip that.
Kashmiri Chillies add a mild sweetness as well as the deep rich-red hue characteristic colour to this sambhar.