Ingredients:
Shallots/Small onion – 1 cup
Pigeon peas/Toor dal – 1/2 cup
Tamarind – 1 lemon size ball
Sambar powder – 2 tsp
Jaggery – 2 to 3 tsp
Turmeric powder – a pinch
Salt – to taste
Coriander leaves – to garnish
Tempering/Tadka:
Coconut oil – 1 tsp
Mustard seeds – 1 tsp
Red chillies – 1, halved
Curry leaves – few
Asafoetida – a pinch
Method:
1. Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.
2. Soak the tamarind in 2 cup water and extract the pulp.
3. In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the small onion and cook in the tamarind water.
4. When small onion are cooked, add toor dal, sambar powder and salt. Boil well for 7-8 minutes. Add jaggery, stir well and simmer for 2-3 minutes.
5. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.
Serve hot with idli or dosa.