Hotel style tiffin sambhar

Recipe adapted from Rakskitchen

Ingredients:

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 

Sambar powder: 

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. 

To Temper

Ghee - 3 tsp

Mustard - ¾ tsp

Jeera - 1 tsp

Curry leaves - 1 sprig 

Red Chilli - 1

Asafoetida - 1/4 tsp

Method:
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.

Notes:
For this recipe, my 1 cup measures 240 ml.