1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1 large tomato
1 1/2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 cup of a vegetable of your choice like green beans, chopped carrot etc
1.Soak the tamarind in 1 cup water for 10 minutes. Squeeze it out.
2.Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
3.When its done add veg and tomato.And cook until done.Now add the tamarind extract.When the veg is compained with dal add sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat.
4.In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.Add to sambar. Garnish with coriander leaves.