Onion Sambar


1 cup toor dal
1/2 cup channa dal(kadali paruppu) or moong dal
1 cup of any vegetables chopped
1 tomato
shallots - 5-6 or 1 onion chopped
green chilli - 1
tamarind pulp - 3 tea spoons
turmeric powder - 1/2 teaspoon
sambar powder - 3 tea spoon
corriander powder - 1 tea spoon
salt to taste
corriander leaves to garnish
To season
asafoetida - 1 pinch
mustard seeds - 1 tea spoon
curry leaves - little
gingelly oil - 1 tea spoon
vadagam - little

Pressure cook dal as follows. Rinse both the dal 2 times with water, drain the water and add the proportional water to it ( for cup of dal, 1 1/2 water is enough). Place the gasket properly and close the cooker lid. Place it on the stove. When steam comes put whistle. Can allow 3 whistles and switch it off. When steam lowers remove whistle and open the lid to see your cooked dal. In another pan, boil the vegetables with little water.

Now heat oil in tava and saute shallots or onions, add tomatoand green chilli. Stir well till tomato smashes. Add Sambar, corriander, turmeric powders with salt and mix well with little water. When a thick paste is formed add the boiled vegetables and dal with water left over. Mix well and allow to cook for five minutes. Add tamarind pulp and allow to cook till form appears. Now season it with mustard seeds, asafoetida, vadagam, curry leaves. The sambar is ready.