30. SAMBAR

INGREDIENTS
1. Arhar (Toor) Daal - 1 cup
2. Salt - 1 tsp ( as per taste)
3. Haldi (Turmeric Powder) - 1/4 tsp
4. Onions  small marble size (shallots) peeled- 20 or  Medium size onions cut into 8 cubes each
5. Tomatoes Medium size cut into 8 pieces each- 4
6. Garlic cloves 10
7. Mixed vegetables as per taste and availability: drumsticks, carrot, radish, beans, pumpkin, snake gourd etc
8. Imli (Tamarind) extract 1/4 cup

For seasoning: 
1. Oil - 2 tbsp
2. Whole Red Dry chillies - 4
3. Kali Sarson (Black Mustard) Seeds -1/2 tsp
4. Heeng (Asafoetida) - 2 pinch 
5. Curry patta Leaves -  2-3 twigs 
6. Sambar Masala - 2 tbsp 

METHOD
1. Pressure cook Arhar Daal in 3 cups of water with salt, onions, tomatoes and garlic cloves. Switch off after the whistle. Let it remain in the cooker for a few minutes.
2. In a pan, heat oil and fry chillies till they turn dark. Take them out and put them in daal.
3. In the remaining oil, add sarson seeds, heeng, curry patta leaves and sambar masala and chopped veggies in that order. Add this tampering to the boiled daal and mix well. 
4. Add Imli water and boil for a few minutes till veggies are tender. 
5. Taste for salt and adjust consistency of sambar as per your taste by adding water, if need be. 

USEFUL TIPS
1. Thickness of Sambar is a matter of individual taste and preference. It can be adjusted towards the end by adding water if a thinner version is required.
2. Quantity of imli extract also has to be as per individual taste. It is suggested to put small quantity of imli water first and add extra quantity if a more sour taste is needed.
3.Quantity of salt will need to be adjusted as per quantity of imli used..more sour, more salt is the mantra.
4. Sambar can be made in any taste from very mild with very little tamarind, less masala and less salt or very strong by adjusting quantities of salt, imli and sambar masala.