Ingredients:
Tamarind Extract – from 1 lemon size ball (1 cup)
Red Gram – 1 cup
Fenugreek Seeds – 1 tsp
Red Chilli – 6
Coconut – 1 tblsp, grated
Coriander Seeds – 2 tsp
Onion – 1 tblsp
Garlic Seeds – 4 to 5
Poppy Seeds – 1 tsp
Fennel Seeds – 1 tsp
Cinnamon – 1
Cloves – 4
Brown Cardamom – 4
Small Onion – 1/2 cup
Drumstick – 2
Radish – 1
Coriander Leaves – 1 tsp, chopped
Mustard Seeds – 1 tsp
Turmeric Powder – 1 tsp
Oil as required
Salt to taste
Method:
1. Cook the red gram dal in a pressure cooker.
2. Add salt and turmeric powder to the tamarind extract. Keep it in a pan over moderate heat.
3. Fry the red chilli, coriander seeds, chopped onion and grated coconut in oil and grind them.
4. Dry roast the poppy seeds, fennel seeds, cinnamon, brown cardamom and cloves.
5. Powder them smoothly.
6. Cut vegetables into small pieces.
7. Fry the small onion in oil and add it to the tamarind extract.
8. When the sambar starts boiling, add all the vegetables and masalas.
9. After 2-3 minutes or when the aroma is good, pour the boiled gram.
10. Add coriander leaves.
11. In a tsp of oil fry the mustard seeds and fenugreek seeds.
12. Mix it with the sambar.
13. Serve hot with rice.
