Onion Sambhar (with ground masala) 4 Servings

Peeled Sambhar onions 200 gm

Lemon-sized tamarind soaked in hot water

Toor dal 1/2 cup

Turmeric powder 1/4 tsp

Salt 1 tbsp

Oil 1 tbsp

Mustard seeds 1 tsp

For the masala:

Red chillis (long)  5

Coriander seeds  2 tbsp

Chana dal 2tbsp

Urd dal 1 tsp

Grated coconut 1/3 cup

Curry leaves  3 sprigs

Pressure cook the toor dal after adding sufficient water to it and also the turmeric powder. On cooling mash the dal to a fine blend.

While the dal is getting cooked, prepare the masals by roasting the ingredients over slow fire. Add a few drops of oil in the frying pan and as it gets heated add the chillis. Whe n the chillis strt changing color, add the coriander seeds and stir tilll it gives out a good aroma. Add the dal and roast tilll done.Add the coconut and curry leaves and switch off the flame.  Whenb cool enough, grind to a fine paste.

In a heavy-bottomed vessel add the oil for tempering. As the oil gets heated add the mustard seeds and as they start spluttering, add the onions and saute till they change color. Extract a thick pulp from the soaked tamarind and add to the sauteed onions. Add the salt also and let the onions get cooked. As soon as the onions are done add the masala paste ans as it starts boiling add the mashed dal and let it just boil. Remove from fire and serve hot.

Cooking Tip: In case you like  to add the sambhar powder for favor, reduce the chillis to 3 and add 1/2 tsp sambhar powder to the tmarind extract when it is boiling and wait for 5 min before adding tha masala.


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