For the sambhar
1 cup toovar (arhar) dal
1/2 cup chopped tomatoes
1/2 cup chopped onions
2 brinjals, cubed
1 drumstick (saijan ki phalli / saragavo), cut into 4 pieces
1 potato, peeled and cubed1 tbsp tamarind (imli) pulpsalt to tasteFor the sambhar masala
6 to 8 whole dry red chillies
1 tbsp coriander (dhania) seeds
1 tsp fenugreek (methi) seeds
1 tbsp toovar (arhar) dal
1 tbsp chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil
For the tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 cup finely chopped small fenugreek (methi)
leaves with stalks
1 tbsp oil
For the sambhar masalaHeat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. Keep aside.
How to proceed
Clean, wash and soak the dal in water for 30 minutes.
Drain.Pressure cook the dal, tomatoes, onions, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle.
Add the methi leaves and fry for a couple of minutes.
Add this to the sambhar and simmer for 15 minutes.