Ingredients

• Split red gram - 1 Cup
• Tomatoes - 4
• Onions - 2 medium
• Ginger paste - 1 tsp
• Garlic - 1 tsp, crushed
• Coconut powder - 4 tsp
• Coriander leaves - a fist full
• Curry leaves - 10 to 15
• Okra - 4
• Brinjal - 3
• Green chilli - 4
• Oil - 50 g
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 2 pinches
• Salt - to taste
• Red chilli powder - 1/2 tsp
• Turmeric - 3/4 tsp
• Tamarind paste - 3 tsp
• Dry red chilli - 2
• For sambar powder:
• Coriander seeds - 3 tsp
• Cumin seeds - 1.5 tsp
• Split red gram - 3/4 tsp

How to Make Flavoursome Sambhar

• Mix all ingredients for sambar powder in a small skillet.
• Fry, until they turn brown or they split.
• Remove from heat and let it cool.
• When cooled, make into a fine powder and keep aside.
• Cut tomatoes, okras, brinjals and onions into large pieces, slightly larger than bite sized pieces. Keep aside.
• Pressure-cook the split red gram with enough water, to become very soft.
• In a large pot, heat oil. Add mustard and cumin seeds.
• When they start to split, add green chillies, curry leaves and asafoetida.
• Immediately add 5 cups of water, the vegetable pieces, tamarind paste, turmeric, salt and red chilli powder.
• Bring to a boil on medium heat.
• Cook for 10 more minutes or until the vegetable pieces are soft.
• Now add the cooked red gram, stir well and cook for 10 more minutes.
• Now add sambar powder, ginger-garlic paste, coconut powder, coriander leaves, one tsp sugar, and stir well.
• Cook for 10 more minutes, on low flame and cover.
• Remove from heat.
• Serve hot with idly, dosa and plain white rice.