Ingredients:

For Masala:

Coriander seeds	2 Tbsp.
Chana Dal	1 Tbsp
Fenugreek seeds	1/4th Tsp.
Pepper corns	1 Tsp.
Dry red chilies	5-6 Pcs.
Coconut	3 Tbsp. (Grated)
Shallots	3-4 Pcs.

For Sambhar:

Shallots	200 G.
Mustard	1 Tbsp.
Curry Leaves	1-2 springs
Oil	2 Tbsp
Tamarind	Small lemon sized
Toor Dal	½ Cup (Cooked)
Salt	To Taste
Asafoetida	1/4th Tsp.
Turmeric	1/4th Tsp.
Tomato	1 (Chopped)

Method:

To make Masala:

• Dry roast coriander seeds, fenugreek seeds, pepper corns, chana dal & dry red chilies till golden and becomes aromatic.
• Allow it to cool. Add it to a mixer jar along with shallots and shredded coconut and grind it to a smooth paste.

To make Sambhar:

• To a pan add oil, mustard, asafoetida, curry leaves and shallots and sauté till the shallots are well cooked.
• Add chopped tomatoes and cook for a minute.
• Add tamarind extract, Salt and turmeric. Bring it to a boil till raw smell goes.
• Add the ground masala, water to adjust consistency and cook for 2-3 minutes.
• Add cooked toor dal and simmer for couple of minutes and serve hot with Rice & ghee.

Tips & Variation:

• You can also use regular sambhar powder to make this sambhar. To a mixer jar add 1 ½ tbsp. of sambhar powder, shredded coconuts & shallots and grind to a smooth paste.
• Use ghee or sesame oil for seasoning for a better taste and aroma.
• Regular onions or cooked drumstick can be replaced with shallots.