Small Onion Sambar

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. Soak tamarind in 2 cups of warm water for 15 minutes, extract the juice, and discard the pulp.
3. Heat 4 tbsp of oil in a large pot, add 2 tsp mustard seeds, and let them splutter.
4. Add 2 tsp fenugreek seeds
5. 4 dried red chilies, and a pinch of asafoetida. Sauté for 30 seconds.
6. Add 40 small onions (peeled) and sauté until they turn golden brown.
7. Add 4 chopped tomatoes and cook until they turn mushy.
8. Add 4 tbsp sambar powder
9. 2 tsp turmeric powder, and salt to taste. Mix well.
10. Pour in the tamarind extract and 8 cups of water. Bring to a boil.
11. Add the mashed toor dal and mix well. Simmer for 15 minutes.
12. Add 2 cups of chopped vegetables (drumsticks, beans, carrots) and cook until tender.
13. Garnish with 1 cup of chopped coriander leaves and serve hot with rice or idli.