Methi-Onion Sambhar

Finely diced methi 1 cup (rinse well in running water before dicing)

Tomato 2 medium sized/ 1 big

Onion 1 big

Pulp from 1lemon-sized tamarind soaked in warm water

Sambhar powder 1 1/2 tsp

Salt 1 tsp (to your taste)

Arahar dal 1/2 cup

Turmeric powder 1/2 tsp

Cooking oil 2 tsp

Mustard 1 tsp

Add the turmeric powder to soaked arahar dal and pressure cook till finely done.

Heat oil in a wok and temper the mustard seeds. When the seeds start spluttering add the finely diced onion and saute till translucent. Simmer the flame and add the finely diced methi leaves and saute for a couple of minutes before adding the tomatoes. Saute till the aroma starts coming out and add the tamarind pulp. Add the sambhar powder and salt and let the mix boil for 5 minutes till the sambhar powder loses the raw flavor.

Add the cooked and mashed dal and let the sambhar starts bubbling. Remove from fire and serve hot with rice.