Step-by-Step Instructions

1. 1.Prepare Sambar Powder

   Heat a pan over low to medium heat. Add coriander seeds, chana dal, urad dal, fenugreek seeds, and black peppercorns. Dry roast them until aromatic and lightly golden. Then add kashmiri chilies and curry leaves and roast briefly. Remove from heat and allow all roasted ingredients to cool completely. Transfer them to a mixer grinder and grind to a fine or coarse powder.

2. 2.Saute Onions and Tomatoes

   Heat oil in a clean pan. Add mustard seeds and 1/2 tsp fenugreek seeds and allow them to splutter. Add 1-2 dried red chilies, a few curry leaves, and a pinch of asafoetida. Then add the peeled small onions and saute until they turn lightly golden. Add the chopped tomatoes and green chilies and cook until they soften.

3. 3.Add Spices and Dal

   Add 1/4 tsp turmeric powder and the freshly ground sambar powder to the pan. Mix well and cook for a minute until fragrant. Pour in the cooked toor dal and mix thoroughly.

4. 4.Simmer the Sambar

   Add 2-3 cups of water and mix well. Season with salt to taste. Pour in the tamarind extract and bring the mixture to a boil. Cover the pot and simmer for 8-10 minutes, or until the small onions are tender and the flavors have melded.

5. 5.Garnish and Serve

   Garnish the hot sambar with fresh coriander leaves. Serve hot with rice, dosa, or chapati.