(serves 3-4)
| Toor dal | 100g (boiled with some turmeric & salt) |
| Onion chopped | 1 cup |
| Mustard seeds | ½ tsp |
| Carrots chopped | ½ cup |
| Drumstick | 2 pcs (boiled & chopped into 2 inch pcs) |
| Curry leaves | 7-8 pcs |
| Salt | ½ tsp |
| Tamarind paste | 2 tbsp |
| Jaggery powder | 1 tbsp |
| Sambhar masala | 2 tsp |
| Coriander powder | 1 tsp |
| Kashmiri red chilli | 1 tsp |
| Coconut oil | 2 tbsp |
| Additional tadka | |
| Coconut oil | 1 tbsp |
| Urad daal | 1 tsp |
| Chana daal | 1 tsp |
| Methi seeds | ½ tsp |
| Mustard seeds | ½ tsp |
| Mustard seeds | 1 tsp |
| Asafoetida | ½ tsp |
Procedure
Pressure cook toor dal for 2 whistles.
In a kadai add in 3 tsp oil, add mustard seeds, curry leaves and onion.
Let this cook for a minute. Add in the carrots, drumsticks & saute for 2-3 minutes.
Add sambhar masala, turmeric, coriander powder, kashmiri red chili, saute for 2 minutes more. Add toor dal & salt. Let this simmer for 5-7 minutes.
Add in the jaggery powder & tamarind paste. Let this boil for 15- 20 minutes on a slow flame.
Additional prepare a final tadka for this sambhar to bring all the flavours together. In a little pan heat the oil, add in the all the mentioned seeds & daal, let this splitter for about 1 minute and then pour it gently over the final sambhar.
Garnish with fresh coriander.