Plain Sambar

A delightful accompaniment

A light must have accompaniment to South Indian dishes.

Toor dal 3/4 cup (Arhar dal, Pigeon peas, Cajanus Cajan)

Tomato 1 medium

Onion 1 medium

Sambar Powder 1 tbsp

Salt to taste

Mustard 1/4 tsp

Fenugreek 5/6 grains (Methi)

Cumin 1 dash (1/8 tsp)

Asafoetida 1 pinch

Curry leaves 10 

Coriander 1 tbsp

Dry red chili 1

Vegetable oil 2 tbsp

Prep

Chop the tomato, onion and coriander leaves to fine pieces.

Wash the dal and cook it in a pressure cooker with the chopped tomato till cooked. I usually use 2 cups water.

Cool it. Mix the sambar powder.

Sambar

In a wok heat the oil. Add mustard, cumin, fenugreek, asafoetida, red chili and curry leaves. When it starts spluttering add the chopped onions. Saute till soft. Add the boiled dal to the spices. Check the consistency and add water to your liking. Add salt and coriander leaves. Let it boil for five minutes.

Serve hot with dosa, idli or plain rice.