Ingredients of Sambhar

Toor Dal 1 cup

Carrots 2, chopped roughly approx. 1 inch size

Green chili 1, chopped

Okra 5, sliced lengthwise into 4

Egg plant (baby) , tubular type 3 small size, 1 inch cubes

Tomato 2, chopped coarsely

Ginger 1/2 inch chopped

Coriander leaves, chopped 1 cup

Curry leaves 8-10

Lemon/Lime juice 1 tsp

Tamarind 1 tsp soaked in water and crushed

Water 4-5 cups

Salt to taste

Spices

Red chili powder 1 tsp

Coriander powder 1 tsp

Cumin seeds 1/2 tsp

Coriander seeds 1/2 tsp

Hing (Asafotida) powder 1/8 tsp

Black mustard seeds 1/2 tsp

Fenugreek (Methi) seeds 1 tsp

Oil 3-5 Tablespoons

Method of Shambar
1. Soak the daal for 20 minutes.
2. Drain and add 2 cups of water.
3. Pressure-cook it for about 5 to 8 minutes after the pressure is reached.
4. Heat the oil in a pot.
5. Add the methi seeds. Sauté till light brown.
6. Remove the seeds and let them cool. Grind in a grinder to make powder.
7. It is a good idea to make methi powder in advance and keep it in airtight bottle.
8. In a pot heat 2 tablespoons of oil on medium heat.
9. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder.
10. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves.
11. Stir for 2-3 minutes. Add the cooked toor daal and mix well.
12. Add 2 cups of water. Boil for 10-15 mintes.
13. Serve hot with idli.