Madras Sambar / Small Onion Sambar

Hiiii,

Sambar - a lentil based preparation, which is an important dish of South India and now it is prepared most of the states of India. They are usually made using the combination of different kinds of vegetables, lentils and tamarind which gives a spicy, tangy flavor to it. This is one of the dish I grew up with, because my mom makes it at least thrice a week.
Here I am going to show you how to prepare tiffin sambar / madras sambar / small onion sambar, however you may call it. Out of different kinds of sambar my mom prepares, this is the favorite one for me. It tastes heavenly delicious with any south indian tiffin items, especially with idli. The use of small onions gives the unique flavor to this dish.

I should have posted this recipe much earlier..but I believe, its not too late. ;)

I will post the sambar powder recipe soon.

 Ingredients

•  Small onions/ shallots - 1 cups
• Tomato - 1 no, diced
• Tamarind - 1 small lemon size (pulp extracted)
• Toor dal / Pigeon peas - 1 cup
• Oil - 2 tsp
• Sambar powder -1 tblspn
• Fennel powder - 1 tsp
• Pepper powder - 1 tsp
• Curry leaves - 1 spring
• Cumin seeds - 1 tsp
• Green chillies - 2 nos , slit
• Garlic - 5 nos
• Coriander leaves - 1/2 cup, chopped
• Mustard seeds - 1 tsp
• Asafoetida - 1/2 tsp
• Urad dal - 1 tsp
• Jaggery - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Method

•  In a pressure cooker, add toor dal, green chillies, cumin seeds, 2 garlic, 4 small onions / shallots and few chopped coriander leaves. Add 2 cups of water and close the pressure cooker lid. Let it cook for 5 to 6 whistles or until the lentil is cooked to mashed consistency.
• Heat oil in a pan / vessel. When it is really hot, add mustard seeds and switch off the heat. Now add urad dal and asafoetida. Switch on the heat again and add the shallots and salt and fry till translucent.
• Add tomato and tamarind pulp. Let it come to boil. Cook until the raw smell of tamarind is gone. Add Sambar powder, pepper powder and fennel powder
• Now, add the cooked toor dal and mix well. Allow it to boil. 
• Add jaggery and cook for 2 minutes. Check the seasoning and adjust accordingly. Switch off the heat.
• Sprinkle a lot of chopped coriander leaves.
• Keep the lid closed until ready to serve. 

If I do not have sambar powder with me, I add the following spice powders instead.
1. Coriander powder - 3 tsp
2. Chilli powder - 2 tsp
3. Cumin powder - 1 tsp
4. Dry roast 1/2 tsp urad dal, 1/4 tsp channa dal and 1/4 tsp fenugreek seeds and powder them.

When I run out of sambar powder, I just add all these.