Small Onion (shallots) Sambar is a very tasty South Indian dish which can be served with Idli or Rice. Ingredients Toor daal-1/2 cup Tamarind(a lemon sized) pulp Turmeric powder-1/2 tsp Chilly powder-1/2 tsp Curry leaves-To garnish salt-To taste For Masala Paste: Fenugreek seeds-1/4 tsp Asafoetida POwder-1/2 tsp Cumin Seeds-1 tsp Coriander Seeds-3 tbsp urad daal-1 tsp Chana daal-1 tsp Grated Coconut-1/4 cup Shallots(small onion) Peeled-250 g coconut Oil-2tsp For Temepring: coconut Oil-2 tbsp Mustard-1tsp Cumin seeds-1 tsp Fenugreek seeds-1/4 tsp Dry Redchilly(halved)-2 Curry leaves Method Pressure cook toor daal and set aside without draining. 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. Discard pulp. Set the juice aside. For masala paste heat 2 tsp oil in a heavy pan. Add fenugreek, asafoetida, cumin, coriander, urad daal, chana daal,4-6 shallots, and grated coconut. Saute for 2-3 mins. Blend it into a paste with very little water. Heat 2 tsp oil in a kadai. Add mustard seeds, cumin, fenugreek, halved red chilly and few curry leaves. When the mustard starts spluttering add remaining shallots. Saute over low heat for about 3 mins. Add tamarind juice, ground turmeric and salt to taste. Cover and simmer for 5-7 mins until the raw smell of tamarind disappears. Add undrained cooked daal and coconut masala paste. Cook for another 5 mins until thoroughly blended. If the sambhar is too thick, add 1/4 cup of water and bring to boil. Garnish with curry leaves.