Small onions, freshly made sambar masala - do you need more. Making the sambar masala fresh is quite easy actually though it sounds like it is too much of a pain.
- Tur Dal -3/4 cup
- Small Onions peeled - 15
- Tamarind - Size of a big lemon
- Jaggery/Sugar - 1tsp
- Butter/Oil - 1tsp
- Fenugreek/Methi seeds -10
- Black Pepper - 5
- Red chilli - 2
- Dhania/corriander seeds - 1tsp
- Cumin Seeds - 1/4 tsp
- Dried Coconut - 1 small piece
- Curry Leaves - Few
- Cook the tur dal and soak the tamarind.
- Dry fry all except curry leaves listed in the sambar powder list until they are slightly brown. I fry everything together on a low heat.
- Grind the dried ingredients along with curry leaves. This is one way to get my family to actually eat the curry leaves. I generally add a little water and grind it into a smooth paste.
- Add the tamarind water, small onions, whole green chillies if you want more heat, tomato and half the sambar masala.
- Cook for one whistle in the pressure cooker.
- Once you can open the cooker, add the remainder of the masala, jaggery, salt and get the sambar to a rolling boil.
- Add the rai/jeera seasoning.
- Mix it with rice and ... slurp.
- Assumption is that you know how to cook using a pressure cooker.
- The quantity above serves 3 with other side dishes like a sabji and curd.
- I know it is quite ridiculous to count the seeds - but this is what works for me.