Arachuvitta Sambar

1 cup toor dal, overnight soak

1/2 tsp Salt

1/2 tsp Turmeric

3 cups water

Cook toor dal in pressure cooker.

small gooseberry size tamarind

1 cup water

Make tamarind water.

Sambar Masala

1/2 tbsp oil

2 tsp coriander seeds

1 tsp chana dal

1/4 tsp fenugreek seeds

1/2 tsp whole black pepper

1/2 tsp cumin seeds

6 dried red chili (small)

Roast all the above in oil in LOW flame.

1/4 cup coconut

Add coconut, sauté until coconut turns light brown. Allow everything to cool.

1/2 cup water

Add water and blend to a smooth paste.

1 tbsp oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil, splutter the mustard seeds, add fenugreek seeds, red chilies and sauté.

1/2 cup shallot, chopped into lengthwise pieces and cut into 2

Add shallots, sauté until shallots are browned.

1/2 raddish, chopped into 1/4 moons 

1/2 eggplant

1/2 tsp turmeric powder

1 tsp salt

2 cups veggies (1 watermelon radish, 1 potato, 1 carrot)

Add all the above, sauté for few minutes.

2 cups water

Add water, mix well. Cover and boil for 10 minutes.

1/2 tsp jaggery powder

Add tamarind water, jaggery, mix well, boil for 5 more minutes.

Add prepared masala, cooked toor dal, mix well, boil for 5 more minutes.

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen