Mysore Sambar

Source : Mom

Ingredients

1/2 cup Toor Dal (Kandi Pappu)

1 cup of sliced Onion

1 cup of Sliced Tomato

1 cup of roundly diced Mooli (Radish)

4 Pieces of DrumSticks

3 Tbs of Tamarind paste

Pinch of Turmeric Powder

Salt for taste

1 Tbs Sugar

For Sambar Powder

1/2 Tbs Chana Dal

1/2 Tbs Urad Dal

1 Tbs Dhaniya (Coriander seeds)

1/2 Tbs Jeera (Cumin Seeds)

count of 5 Methi Seeds (Fenugreek)

1 Tbs Miriyalu ( Black Pepper Seeds)

3 Red Chili's

4 Tbs Fresh coconut Powder

Seasoning

1/2 Tbs Mustard

1/2 Tbs Jeera (Cumin Seeds)

2 Red chili's

Hing (Asafoetida)

Curry Leaves

4 Tbs oil

1.Pressure cook Toor dal, Drumsticks and keep them aside.

2. Heat a pan. Add all the Sambar powder spices except Coconut to the pan and fry them till they turn brown.

3. Now grind the Fried spices and Coconut Powder together in to a paste.Keep it aside.

4. Heat a pan with 2 Tbs oil and add the Onions, Tomatoes and Mooli to it.Fry them till they are cooked well.

5. Add the cooked veggies ,Turmeric,Tamarind,Salt and Sugar to the Toordal Mixture.

6 Boil it in a low flame for few minutes and add the grinded spice mixture to it.

7. Let it boil for 10 to 15 mins or till a nice aroma comes from the sambar.

8. Now heat a pan with oil and add Mustard,Jeera, Red Chili's, and Hing. Add Curry leaves to the pan when Mustard starts spluttering.Add the seasoning to the Sambar and Mysore Sambar is ready.

* Serve with Rice. Tastes Delicious.