Toor dhal – 2 cups
Any vegetable suitable for sambar–I have taken ladysfinger
Tamarind – small lemon size
Salt – to taste
Channa dhal or kadalai parupu – 2 tsp
Dhaniya or coriander seeds – 3 tsp
Dry Red chili – 4-5
Toor dhal – 1/2 tsp
Pepper – 3-4 nos
Fenugreek – 1/4 tsp
Tomato – 1 medium size
Onion – 1 medium size
Grated Coconut – 5 tsp
Oil – 2 tsp
Oil – 1 tsp
Mustard – 2 tsp
1. Cook and keep aside the toor dhal.
2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.
3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.
4. Extract tamarind juice and add the masala paste and add required salt.
5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.
6. Allow the mixture to boil well.
7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.
8. Allow it to boil and season it with the seasoning ingredients.
9. If you like, you can add a small piece of jaggery for enhancing the taste.
Spicy and tasty masala sambar is a nice combination with rice.
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