Vendhaya Keerai Sambar | Methi Sambar

Ingredients

• 1/2 cup Toor Dal
• 1 cup Methi Leaves
• 1 Large Onion Finely Chopped
• 2 Medium Tomatoes Finely Chopped
• 1/2 tsp Turmeric Powder
• 1 tbsp Sambar Powder (recipe in notes below)
• 1 tsp Tamarind Paste (juice extracted from small lemon sized ball of tamarind)
• Salt as needed
• Water as needed
• Few Fresh Coriander Leaves with Stalks
• 2 tsp Ghee/Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 1 Dry Red Chilli

Instructions

1. 1

   Pressure cook 1/2 cup toor dal with enough water for 3-4 whistles. Let the pressure drop naturally and then, mash the dal. Set aside.

2. 2

   In a thick bottomed pan, heat 2 tsp Oil. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and 1/4 tsp asafoetida. As they splutter, add dry red chilli cut in two.

3. 3

   Add 1 Large Onion finely chopped along with 2 Medium Tomatoes finely chopped. Cook until the onions & tomatoes are soft on low flame.

4. 4

   Add 1 cup Finely Chopped Methi Leaves. Cook on low flame for 3-4 mins.

5. 5

   Now add 1/2 tsp turmeric powder, 1 tbsp Sambar Powder. Cook for a couple of mins.

6. 6

   Add 1/2 cup water and as it comes to a boil, add 1 tsp tamarind paste.

7. 7

   Let it boil for a few mins.

8. 8

   Next add the cooked toor dal. Mix well. Add 1 cup to 1.5 cups of water as needed.

9. 9

   Now add salt as needed.

10. 10

    Bring the sambar to a slow boil and continue cooking for 7-8 mins until it is frothy. Remove from heat.

11. 11

    Serve hot with hot rice and a dollop of ghee on top, potato fry and sago papad on the side.