SAMBAR

Ingredients:
Toor dhal - 1/4 cup
Fenugreek seeds - 1 pinch
Asafoetida - 3 pinches
Vegetables (drumstick, ladies finger, potato, broad beans, tomato, brinjal, cucumber)
Green chilly - 2
Turmeric powder - a pinch + 1/2 tsp
Chilly powder - 1.5 tsp
Tamarind - 1 small lemon size (Add little water and microwave for a minute)
Salt - 1.5 tsp or as needed

Items A to grind:
Coconut grated - 2 tbsp
Cumin seeds - 2 pinches
Small onion - 3
Garlic - 2 pods

Method:
- Cook Toor dhal with a pinch of turmeric pwd, fenugreek seeds and asafoetida with water to cover dhal in cooker for 4 whistles with stove in high flame.
- Off the stove and let it cool down. Once cooled, grind to a smooth paste and keep aside
- Grind items A to a coarse paste in a mixer and keep aside
- Add chopped vegetables to a deep bottomed pan, add turmeric powder, chilly powder, salt, 4 cups of water and tamarind.
- Once vegetables are half cooked, add tomato along with grinded dhal.
- Let it boil for 10 mins and then add the grinded coconut mixture.
- Boil for 10 more minutes and saute as below
- For sauteing, heat 1 tbsp refined oil in a pan, crackle mustard seeds, urad dhal followed by curry  leaves
- Add this to the sambar, off stove of sambar pan and serve hot with rice.