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.
kaapidaw 