Ingredients

• 1/2 cup toor dal
• Little turmeric powder
• 1/4 tsp oil
• 3 to 4 cups water
• 1 medium size onion or 10 to 12 pearl onion
• 5 small potatoes
• 3/4 to 1 TBSP rasam powder/sambar powder
• 1 1/2 to 2 TBSP Vangibath powder
• in Small key lime tamarind soakedwater
• 1 tsp Jaggery
• 1½ to 2 tsp salt
• Few curry leaves
• For seasoning:
• 2 to 3 tsp oil
• 1/2 tsp mustard seeds
• Pinch of hing
• 1 red chilli broken into pieces optional)

Instructions

1. Wash and pressure cook toor dal with 1½ cups of water (medium heat 2 whistles) and keep it ready
2. Keep 2 cups of water in a medium size pan to boil.
3. Cut potatoes to around inch cubes and keep it in water.
4. Chop the onions and keep it ready.
5. Once the water starts to boil, add cut potato(discard water) and onion.
6. To the half cooked potato, add salt, rasam and vangibath powder along with curry leaves and jaggery. Mix it well.
7. Let it cook on medium heat for 7 to 8 minutes.
8. Stir in between. Add coconut and squeeze the tamarind juice. Allow it to boil.
9. After 8 to 9 minutes turn off the heat and prepare the seasoning.

1. Heat the oil in ladle, once it is hot enough add hing, mustard seeds,
2. Once the mustard seed pops add broken red chillis and turn off the heat.
3. Add this to sambar and Sambar is ready now !