Recipe adapted from Rakskitchen
Moong dal - 1/3 cup
Onion - 1/2 cup (chopped)
Tomato - 1 (chopped)
Carrot (any vegetable(s) of ur choice) - 1 (small, chopped)
Tamarind extract - 1 tblsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/8 tsp
Jaggery - 1/4 tsp
Coriander leaves,chopped - 2 tblsp
Curry leaves - few
Salt - to taste
Channa dal - 1 ½ tbsp
Coriander seeds - 1 ½ tbsp
Red chilli - 4
Fenugreek seeds - 1/4 tsp
Coconut - ½ tbsp
** Roast in 1/2 tsp oil and powder coarsely.
Ghee - 3 tsp
Mustard - ¾ tsp
Jeera - 1 tsp
Curry leaves - 1 sprig
Red Chilli - 1
Asafoetida - 1/4 tsp
Heat a pressure cooker and add 2 tbsp of oil and generous pinch of asafoetida.
Saute chopped onions with a pinch of salt for 2-3 mins. Add tomatoes and carrot and stir well.
Add turmeric and the sambhar powder. Cook till the oil separates.
Add dal and 2 ½ cups of water. Let it boil.
Close the pressure and cook the dal. Keep aside.
Heat a Kadai with ghee and temper.
Add cooked dal, tamarind extract, jaggery and salt. Mix well.
Add required quantity of water to get sambhar consistency and let it boil.
Finally add the curry leaves and coriander leaves.
For this recipe, my 1 cup measures 240 ml.