Thiruneveli Sambar

Notes:

Serves - 4

Ingredients: 

1. Tool Dal - 1 Cup
2. Gingelly Oil - 2 tsp
3. Salt - As Needed
4. Shallots (small onion) - 9
5. Red Chilli -4
6. Chilli Powder - As Needed
7. Turmeric Powder - 1/2 tsp
8. Mustard Seeds - 1/4 tsp
9. Curry Leaves - 8
10. Fenugreek Seeds - 1/2 tsp
11.  Urad Dal - 2 tsp
12. Coconut(Shredded) - 1/2 cup
13. Jeera - 1 tsp
14. Brinjal (small egg plant) - 3
15. Drumsticks - 8 to 10 pieces
16. Tamarind Paste - 1 tsp
17. Asafoetida (perungayam) - 1/4 tsp

Directions:

Add 1 cup of Toor Dal, 4 cups of water and 1/4 tsp of Asafoetida  and pressure cook (4 or 5 whistles)

Heat a deep cooking pot (kadai). Add tamarind extract, turmeric powder, salt, chilli powder, drumstick and brinjal. Add water until the contents are immersed and let it boil until the vegetables are cooked.

Add Jeera, shallots and shredded coconut in a blender and grind them coarsely.
Add the mix and the pressure cooked dal to the boiling pot.
Add salt as needed and let it boil for few minutes.

Heat gingelly oil in a pan and season with mustard seeds, red chilli, shallots (3), fenugreek, urad dal and curry leaf.
When the Shallots starts to change darker in color, take off heat.

Add the seasoning to boiling pot and turn off the heat.

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