Sambar

Ingredients:

• Moong dal- 1/2 to 3/4 cup (Pesara pappu)
• Carrot- 1 cut into 2 inch pieces
• Potato- 1 cut into 2 inch pieces
• Beans- 4-5 cut into 1 1/2 inch pieces
• Onion- 3-4 small, as whole (We get sambar onions, can use those tiny ones)
• Bottle gourd- 6-8 inch piece, peeled and cut into 2 inch pieces
• Pumpkin- 5-6 inch piece, peeled and cut into 2 inch pieces
• Tomato- 1 cut into 8 pieces
• Tamarind- a small handful
• Water 2 cups
• Coriander leaves- a small handful
• Jaggery- a small piece (optional)
• Salt- 2 tsp
• Turmeric powder- 1/4 tsp

For Sambar Masala:

• Oil- 1 tsp
• Corinader seeds- 1 1/2 tbsp (Dhaniyalu)
• Fenugreek seeds- 1 tsp (Methi)
• Black peppercorns- 1 tsp
• Cumin seeds- 1 tsp
• Dry red chilies- 5-7 broken into pieces
• Coconut pieces- 1/8 cup (dry or fresh)
• Garlic cloves- 5-6 unpeeled

For Tempering:

• Oil- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1 tsp
• Fenugreek seeds- 1/2 tsp
• Dry red chilies- 2-3 broken into pieces
• Asafoetida- 1/2 tsp
• Curry leaves- 7-9 leaves

Method:

1. Cook the moong dal in one cup of water. Meanwhile wash, peel and cut the vegetables.
2. Add the vegetables to the cooked dal (except tomatoes), add another 1/2 cup of water and cook. Keep the heat on medium. 
3. Soak the tamarind in 1/4 cup of water.
4. Heat little oil in a smaller pan and roast the coriander seeds, fenugreek seeds, cumin seeds and peppercorns. Once these change shade, transfer to a plate to cool and add coconut to the pan. No need to add any oil.
5. Roast the coconut pieces until they are brown and let those cool.
6. Now grind the roasted spices along with coconut and garlic cloves into a fine powder. Add some water to the powder and grind again to a smooth paste. 
7. Once the veggies cook, add the spice paste, tamarind pulp and some water. Mix well and let it cook. 
8. Heat oil in the same smaller pan for tempering. Add the mustard seeds, fenugreek seeds, cumin seeds, dry red chilies and asafoetida.
9. As the mustard splatters, add curry leaves and turn off the heat. 
10. Add this tempering to the boiling sambar and let it cook together to infuse the flavors.
11. Add coriander leaves and tomato pieces. Let it cook for 5-7 minutes and turn off the heat. 
12. Serve with rice, idli, dosa or appe. 

Tips:

1. Add a small piece of jaggery for the slightly sweet taste. You can add a spoonful of sugar as well.
2. The vegetables is completely your choice. Some add okra (lady's finger) as well.
3. I noticed that the vegetables in sambar tend make the kids at least give those a try. So it is an added advantage. 
4. You can prepare the sambar masala in larger quantities and store in air tight box in room temperature.
5. Just add some water to the powder, mix it and pour into the cooking dal. 
6. Increase the quantities of the spices accordingly.