What I used:
Toor dal (Kandi pappu) : 1 cup
Onion : 1/2 (cut lengthwise)
Carrot : 1 medium sized (cut into big chunks)
Tamarind : 2 lemon sized (soak and extract the juice)
Salt : as required
Ginger garlic paste : 1 tbsp
Turmeric powder : 1/4 tsp
Dhania powder : 1 tsp
Pepper powder : 1/2 tsp
777 brand sambar powder : 2 to 3 tbsp
Red chilli powder : 2 to 3 tbsp
Fresh shredded coconut : 2 tbsp
Chopped coriander : 2 tbsp
Oil : 2 tbsp
Urad dal : 1 tsp
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Red chillies : 2 (broken into 1" pieces)
Hing (asafoetida) : a big pinch
And, of course, idli to eat with
How I did:
- Wash the toor dal and pressure cook along with tomatoes and carrot chunks in a cooker with double the quantity of water.
- When cooled, grind them in a mixer grinder till smooth.
- Heat oil in a big heavy bottomed saucepan on medium high, add hing, mustard seeds, cumin seeds, urad dal and red chilli pieces.
- When mustard splutter add onion slices and ginger garlic paste.
- Saute till onions are light golden brown and add the pureed toor dal paste.
- Add tamarind paste and sufficient water to make the sambar thinner.
- When it comes to a boil add all the powders (dhania powder, sambar powder, pepper powder, red chilli powder, turmeric powder, coconut and salt).
- Let it boil for 5 to 7 minutes and adjust the salt and spices if needed.
- Transfer to a serving bowl and garnish with chopped coriander.
- Serve with Idli or dosa. Make this sambar in larger quantity and freeze for future use. Consume within two months if frozen.