Sambar

Ingredients:

1 cup Toor Dahl
Turmeric
Chili/coriander powder
Salt
Tamarind (puli)
¾ onion
2 green chilies
1 large tomato
Mustard seeds
Fenugreek
Red chilies
Curry leaves/coriander leaves (optional)
Vegetables (optional)

Directions:

Dissolve (microwave for 1 minute) a handful of tamarind in water. Cook dahl in pressure cooker for 3 whistles. Add turmeric, chile/cumin powder, and salt. Add the puli to the dahl mixture.

In a pan, with a little oil (1 tsp), fry mustard seeds, fenugreek and red chilies. Add onion/chiles/tomato and fry. Add dahl mixture and bring to a boil. Cook until thickened. Add curry leaves at the end and/or add coriander leaves to the bowl before pouring the sambar into it.

If adding vegetables, add it to the onion mix. When cooked, add it to the sambar mixture. When it steams, add the weight and cook for 1 whistle