It takes slightly longer time to make than regular sambar, but the aroma and the taste of the sambar is worth the time. For me, having sambar rice and deep fried potato fry are the deadly combination. I could never get enough of it!! It holds a very unique taste when prepared with pearl onions than the usual big onions. I pretty much use any veggie available, to make this sambar.

Onion - 1
Tomato - 1
Garlic - 2 pods (optional)
Ginger - 1" (optional)
Mustard - 1tsp
red chilli powder - 1tsp
Fenugreek - 1tsp
Cardamon- 1
Bay leaf - 1 small
Cumin - 1 tsp
Turmeric - 1tsp
Tamarind paster - 2tbsp
Toor dhal - 1 cup
oil- 1tsp

Ingredients to grind:
Cinnamon- 1/2 stick
Chana dhal - 1tbsp
Corriander seeds- 1 tbsp
Coconut - 1 tbsp
Red chillies- 3
Fennel seeds - 1 tsp

Pressure cook the toor dhal with turmeric powder, asafotida and 1 tsp oil.
Dry fry the grind ingredients, let it cool and grinde in to fine paste by adding less water.
Heat pan with 1tbsp oil, add mustard, fenugreek, cardamon, bay leaf, ginger, garlic, onion, tomato.
Add the vegetable, red chilli powder and enough water for the veggie to cook.
Add the grinded paste and allow to boil
Mix the toor dhal to the boiling misture and let it cook in medium heat for 10 mins.
Add the tamarind paste, salt , cilantro and switch off the heat.

Hint - Switch off the heat immediately after adding tamarind paste, this will help the sambar to stay fresh for long hours.

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