Hotel Sambar

Ingredients:

Thuvar Dal - 1/2 cup, cooked and mashed

Onion - 1/2, chopped lengthwise

Small Onions - 7

Brinjal - 1 small, chopped lengthwise

Drumstik - 4, 1 inch pieces

Green Chili - 1, cut lengthwise

Garlic - 2 cloves, chopped lengthwise

Tomato - 1 medium, chopped

Tamarind Paste - 2 tbspns, mixed with 2 cups water

Coconut flakes - 1 tsp

Jaggery (powdered) - 1/2 tsp

Curry Leaves - few

Coriander Leaves - 1 tbspn

Mustard Seeds - 1/2 tsp

Red Chili -1

Cumin Seeds - 1/2 tsp

Asafoetida - a pinch

Red Chili Powder - 3/4 tsp

Coriander Powder - 1 tsp

Sambar Powder - 2 tbspns

Turmeric Powder - 1/4 tsp

Salt - as per taste

Oil

Ghee

Method:

Heat oil in a pan. Add mustard seeds. Let it splutter. Now add cumin seeds, fenugreek seeds, dry red chili, curry leaves and asafoetida and saute for 2 minutes. Then add chopped onions, sambar onions, green chili and garlic and saute for a while. When the onions turn translucent, add the remaining veggies and saute for 3-4 minutes. Now add the chopped tomatoes, turmeric powder, red chili powder and coriander powder. Saute everything till the tomatoes become tender and juicy.

Now add the tamarind paste mixed with 2 cups of water, salt, jaggery and sambar powder. Adjust the water to your desired consistency. Let this gravy cook till the raw smell of the tamarind goes off. Now add the mashed thuvar dal and let it come to a boil. 

At this stage add ghee and switch off the stove. Garnish with coconut flakes and coriander leaves.

Serve hot with mini idlies, pongal and rice.