Ingredients:
Tamarind – 1 lime-sized ball
Tuvar Dal – 1 cup
Garlic – 3 flakes
Asafoetida Powder – 1/4 tsp
Turmeric Powder – 1/2 tsp
Oil – 1/2 tsp
Water – 4 1/2 cups
Onion – 1, medium
Radish – 250 gms
Tomato – 1, large
Chilli-Coriander Powder – 2 tsp
Salt – 1 1/2 tsp
Coriander Leaves – 1/4 cup, chopped
Ghee – 1 tsp
Sambar Powder – 2 tblsp
For the Tempering:
Oil – 2 tblsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Curry Leaves – 8
Method:
1. Soak the tamarind in water.
2. Wash the tuvar dal and chop the garlic.
3. Place the dal in a pressure cooker separator pan with the garlic, asafoetida, turmeric, 1/2 tsp oil and 3 cups of water.
4. Chop the onion, radish and tomato.
5. Heat the oil in a kadai.
6. Add mustard seeds and urad dal.
7. Add the curry leaves.
8. Add the onion and saute until it turns light brown.
9. Add the radish and saute for about 2 minutes.
10. Mix in the tomato and fry lightly.
11. Strain in the tamarind extract and sprinkle with chilli-coriander powder.
12. Boil until the mixture is well blended.
13. Open the cooker and remove the pans.
14. Mash the cooked dal and pour it into the pan with 1 1/2 cups of water to make a thick sambar.
15. Empty the contents of the kadai into the pan and blend in the salt, coriander leaves, ghee and sambar powder.
16. Cook the sambar for 3 to 4 minutes or until boiling.
17. Garnish with coriander leaves
18. Serve with rice.
