Cookbook:Sambar II (Kerala/Tamil style)

Ingredients

 * 1 cup toor dal
 * Oil
 * ¾ tbsp asafoetida (kayam)
 * 2 tbsp chile powder
 * 2 tbsp coriander powder
 * 1 tbsp coriander seeds
 * ½ ea. coconut, flesh shredded
 * 2 cups mixed vegetables (small onions, tomato, drumstick)
 * ½ tbsp turmeric powder
 * 1 tbsp tamarind paste
 * 1 tbsp mustard seeds
 * Coriander leaves and curry leaves for garnishing, finely chopped

Procedure

 * 1) Wash and cook the dal until soft. Mash it.
 * 2) Heat the pan and add 1 tsp oil. Add asafoetida, chili powder, coriander powder, and coriander seeds. Fry them well.
 * 3) Add coconut and fry until the mixture is dark red in colour (do not burn it). Remove from heat and let cool.
 * 4) Wash the vegetables, and boil them in a pot of water with the turmeric powder.
 * 5) When the vegetables are almost done, add tamarind paste and allow it to boil for some time.
 * 6) Grind the coconut mixture, then mix in the mashed dal. Stir this combination into the pot of vegetables, and let it boil for some time.
 * 7) Season with salt to taste, and mix in the mustard seed and curry leaves.
 * 8) Serve hot, garnished with the coriander leaves.