Shallot (Small Onion) Sambhar

Ingredients:

1. Toor daal – 1/2 cup
2. Tamarind(a lemon sized) pulp
3. Turmeric powder – 1/2 tsp
4. Chilly powder – 1/2 tsp
5. Curry leaves – a few leaves for garnishing
6. Salt to taste
   

For Masala Paste:

1. Fenugreek Seeds – 1/4 tsp
2. Asafoetida Powder – 1/2 tsp
3. Cumin Seeds – 1 tsp
4. Coriander Seeds – 3 tbsp
5. Urad daal – 1 tsp
6. Chana daal – 1 tsp
7. Grated Coconut – 1/4 cup
8. Shallots(small onion) peeled – 250 g
9. Coconut Oil – 2tsp

For Temepring:

1. Coconut Oil – 2 tbsp
2. Mustard – 1tsp
3. Cumin Seeds – 1 tsp
4. Fenugreek Seeds – 1/4 tsp
5. Dry Redchillies – 2
6. Curry leaves
   

Preparation:

1. Pressure cook toor daal and set aside without draining. 
2. Soak the tamarind in 1/2 cups of hotwater for 15 mins.strain tamarind water into another container squeezing as much liquid as possible out of the pulp.
3. Discard pulp and set the juice aside.
4. For masala paste, heat 2 tsp oil in a heavy pan.
5. Add fenugreek,asafoetida,cumin,coriander,urad daal,chana daal,4-6 shallots, and grated coconut
6. Saute for 2-3 mins.
7. Blend it into a paste with a little water.
8. Heat 2 tsp oil in a kadai.
9. Add mustard seeds,cumin,fenugreek,halved red chilly and few curry leaves. When mustard starts spluttering, add remaining shallots.
10. Saute over low heat for about 3 mins.
11. Add tamarind juice,ground turmeric and salt to taste.cover and simmer for 5-7 mins until the raw smell of tamarind disappears.
12. Add undrained cooked daal and coconut masala paste.
13. Cook for another 5 mins until thoroughly blended .
14. If the sambhar is too thick, add 1/4 cup of water and bring to boil.
15. Garnish with curry leaves.