Ingredients

• 1 cup - red gram dal
• 1 - onion
• 200 g - carrot
• 1 - tomato
• 1 lemon-sized ball of tamarind
• 1 - green chilli
• 1 pod - garlic
• 1 tbsp - red chilli powder
• 2 tbsp - coriander powder
• 1 tbsp - sambar powder
• 1 tsp - fenugreek powder
• 1 tsp - turmeric powder
• hing/Asafoetida, a pinch
• Curry leaves, a small quantity
• coriander leaves for garnishing
• for tempering:
• Oil for frying
• 1 tsp - mustard seeds
• 1 tsp - black gram dal
• 1 tsp - cumin
• 1/2 tsp - fenugreek seeds
• 1 - red chilli

How to Make Carrot sambar

• Wash, cook and mash dal.
• Wash, peel off the skin from carrot and cut into small pieces (shape as desired).
• Extract tamarind paste after removing dust particles.
• Keep other ingredients ready.
• Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, fenugreek seeds, red chili, black gram dal, curry leaves.
• Now add hing, and then onions with a little salt, followed by tomatoes.
• Add red chilli powder, coriander powder, turmeric powder, sambar powder, hing, garlic, green chilli and then carrot.
• Add required salt and tamarind extract.
• Allow this mixture to boil until carrots are cooked.
• Now add mashed dhal.
• Finally add fenugreek powder and garnish with coriander leaves.
• Serve hot with idly, dosa, chapatti or rice.
• Recipe courtesy: http://tamilveg.blogspot.com/