Ingredients

For sambar masala (powder)

1. Coriander seeds – 1 tbsp
2. Chana dal (Bengal gram) – 1 tbsp
3. Cumin seeds - 1 tsp
4. Urad dal (black gram) – 1 tsp
5. Dry chillies (long) – 4
6. Methi seeds (fenugreek seeds) – 1/4 tsp
7. Curry leaves – 10
8. Mustard seeds – 1/2 tsp
9. Black pepper seeds – 1 tsp
10. Rice - 1 tsp (optional)
11. Coconut grated – 1/3 cup

For boiling dal

12. Toor dal (arhar dal,split pigeon peas) – 1/2 cup
13. Water – 2 1/2 cups
14. Turmeric powder – 1 tsp
15. Oil – 1 tsp

For boiling vegetables

16. Water – 3 cups
17. Drumstick - 1
18. Brinjal (round) – 3
19. Tomatoes (big) – 2
20. Sambar powder (any ready made) – 1 1/2 tsp
21. Coriander leaves (chopped) – 1/3 cup
22. Turmeric powder – 1/2 tsp
23. Dry tamarind – medium lemon size

Tadka (tempering)

24. Oil – 3 tbsp
25. Hing (asafoetida) – a big pinch
26. Mustard seeds – 1 tsp
27. Cumin seeds – 1 tsp
28. Dry chillies - 4
29. Curry leaves – 15
30. Shallots – 12 or 3/4 cup
31. Methi seeds (fenugreek seeds) – 1/4 tsp

Method

1. Soak dry tamarind in 1cup hot water for 10minutes and extract its juice and keep it ready. Use tamarind water as per your taste.
2. Chop the vegetables according to the size you want and keep it aside. I have sliced the brinjal in medium size and cut drumstick into 4inch size.
3. Chop coriander leaves, 1 tomato and other tomato into slices, keep it ready.
4. Peel small onions (kunjili or sambar onion), keep it as a whole, and split the attached ones.

Boiling dal

5. Wash and Soak dal for 30minutes.Boil dal in a pressure cooker with turmeric powder, water, 1 tsp oil and cook it. When it is cooked, let it cool down and then smash it well with a big round spoon or dal masher and keep it aside. (Do not add salt while cooking dal).
6. Chop the vegetables according to the size you want and keep it aside.

Roasting and grinding for sambar masala

7. Heat a pan or tava add 1tsp oil or without oil also you can roast; you can see the difference in the pictures shown. Add all the spices and saute for few minutes until dal and other spices colour changes, turns golden brown.
8. While roasting you can smell the aroma and flavour of spices. Switch off the flame and then add grated coconut to the spices and saute, as the pan will be hot. Allow to cool and grind to a coarse powder.

Tadka (tempering) and cooking vegetables

9. Heat a wider vessel, add oil when hot, add mustard seeds, when it splutters, add other ingredients including shallots and suate until the shallots colour change their colour to light brown or transparent.
10. Now add other vegetables like brinjal and drumstick suate for 2 mins, then add chopped tomatoe(1) and cook for 2 mins. Suate all the vegetables in oil.
11. Now add sambar powder, turmeric powder, keep the flame low at this stage to avoid burning and roast for a min (by roasting in oil it gives good flavour to the sambar) and then add tamarind water(tamarind extract) 1cup and water 1cup immediately, cook for few minutes by closing the lid. OR Add tamarind water and plain water first then add sambar powder and turmeric powder to avoid burning of the spices.
12. When the vegetables are cooked and the rawness of tamarind has gone, add mashed dal and water 1cup again, mix well, add salt (check the seasoning) and see that you do not mash vegetables. Let it cook for 3 mins.
13. When dal and vegetables are mixed properly, add the freshly ground powder and sliced tomato (1) mix well. When it starts to boil, let it boil for 5 mins, then simmer for 10 mins, by adding coriander leaves and closing the lid. If it becomes thick you can add water again according to your consistency.
14. As soon as the freshly ground powder is added, you can feel the aroma when it is cooking. In between stir the sambar, so that it does not stick to the vessel. The consistency of sambar should not be very thick or thin.
15. Serve sambar with idli, rice or dosa and drizzle of ghee on top.

Notes

1. You can add any vegetables you like including raw mango.
2. Dry chillies I have used are medium hot, use according to taste.
3. Stir the sambar in between, so that it does not stick to the pan. Sometimes I add garlic cloves 2, and 1/2 chopped onion while boiling dal and smash it well.
4. Instead of dry tamarind, can use tamarind paste 11/2tsp (TRS concentrated one or any brand) and extra water 1cup, according to your taste.
5. While tempering you can use Idhayam sesame oil (Nella Ennai in Tamil), ghee, vegetable or sunflower oil.
6. For sweeter taste add gud (jaggery) 1tbsp or as per your taste.
7. Any Sambar when it becomes cold, it becomes thick, just reheat and then add water as per your consistency.