Channa Dal Sambar

Serves: 4

1 cup channa dal

Overnight soak channa dal in water. Drain and wash.

1 tbsp garlic, chopped

1/2 tsp turmeric powder

1 tsp oil

3 cups water

Pressure cook all the above with soaked channa dal for 6 whistles. Let the pressure release completely. Open the lid and mash it throughly and set aside. 

Tamarind Water

big pearl onion size tamarind

1 cup water

Boil tamarind with water and make tamarind water.

Ground Coconut

1/4 cup coconut, grated

1/2 cup water

Blend coconut with water to a smooth paste and set aside.

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fennel seeds

Heat oil in a pan, crackle mustard seeds, fennel seeds. 

1 cup onion, chopped

Add onion, sauté until onion becomes translucent. 

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1 tbsp coriander powder

1/2 tbsp red chili powder

1/2 tbsp + 1/4 tsp salt

Add red chili powder, coriander powder, salt, sauté until raw smell goes, about 2 minutes in medium flame. 

Add mashed channa dal, tamarind water, boil for 5 minutes until tamarind is cooked well. 

1/4 cup water

Add coconut paste, use water to wash the blender, add to the sambar, cook for another 5 minutes until the foam of coconut paste is gone.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: sharmiskitchen