Step-by-Step Instructions

1. 1.Cook the Dal

   In a pressure cooker, add 1/2 cup toor dal, 2 cups water, a pinch of turmeric, and 1 tsp oil. Pressure cook for 5 whistles until the dal is soft and mushy.

2. 2.Mash the Dal

   Once the pressure is released, open the cooker and whisk the cooked dal until it becomes smooth and creamy.

3. 3.Sauté Onions and Tomatoes

   Heat 2 tbsp oil in a pan. Add 1 tsp fenugreek seeds and let them sizzle. Add 20 small onions (shallots) and sauté for 2 minutes until they become translucent. Then, add 1 chopped tomato and 1/4 tsp turmeric powder. Continue to sauté until the tomatoes soften.

4. 4.Combine with Dal and Season

   Pour the cooked and mashed dal into the pan with the sautéed onions and tomatoes. Add water to adjust the consistency of the sambar to your preference. Season with salt to taste.

5. 5.Add Spices and Simmer

   Add 3 tbsp sambar powder, 1/2 tsp chilli powder, and 1/2 tsp coriander powder to the mixture. Mix everything well and let it cook for 5 minutes, allowing the flavors to meld.

6. 6.Add Tamarind and Jaggery

   Stir in 1/4 cup tamarind extract and 2 tsp jaggery. Mix thoroughly and bring the sambar to a boil, then let it simmer for another 5 minutes.

7. 7.Prepare Tempering

   In a separate small pan, heat 3 tbsp oil. Add 1 tsp mustard seeds and let them splutter. Then add 1 tsp cumin seeds, a pinch of hing, 1 red chilli, and 1 sprig of curry leaves. Sauté until fragrant.

8. 8.Finish and Serve

   Pour the prepared tempering into the simmering sambar and mix well. Garnish with chopped coriander. Serve the small onion sambar hot with rice or your favorite South Indian breakfast items.