Tiffin Sambhar

INGREDIENTS: Serves 6 to 8 people

1. Tamarind - Roughly size of an amla
2. Cut carrots - 1 normal sized cut into small cubes
3. Drumstick - 1 cut
4. Small onions/shallots - 12 to 15 onions peeled
5. Toor dhal - pressure cooked 2 table spoons
6. Coriander leaves and mustard seeds - for seasoning
7. Tomatoes - 1 finely cut

    FOR GRINDING:

1. Bengal Gram(kadalai paruppu) - 1 table spoon
2. Coriander seeds - 3/4 table spoon
3. Cumin seeds - 1 teaspoon
4. Methi seeds - 1 teaspoon
5. Turmeric powder - 3/4 teaspoon
6. Dry chillies - around 8 to 10 or more depending on your taste
7. Coconut - 1 table spoon
8. Asafoetida/perungayam - 2 pinches 

METHOD: 

• Dry roast the bengal gram,dry chillies,coriander seeds,cumin,methi seeds, asafoetida(if solid fry it by adding one drop oil else add the powder directly while grinding) separately and powder it ,coconut and grind it.
• Cook the carrots,drumstick and green peas adding the salt needed for them.
• Take a vessel and pour 3 spoons oil and put the small onions and tomatoes. When they are half fried add the cooked vegetables(carrots and drumstick.I added little green peas too.) and fry for 3 to 4 mins. Add half cup of water and allow them to get cooked.
• Pressure cook the toor dhal with a pinch of turmeric powder.
• Add the grounded paste and pour 2 cups of water. Add the needed salt . 
• Add the tamarind water ,Close the vessel with lid and keep it in medium flame for 10 mins.
• Open the vessel and add the cooked dhal.Add one or two cups of water and taste the sambar for salt and spiciness. Add salt and chilli powder now if needed.
• Until the raw smell subsides and the mixture comes to the required consistency add water and keep boiling.
• After the sambar comes to the required consistency switch off the stove. 
•  Take 3 teaspoons of oil and  add popped mustard seeds.Once they crack add vertically cut green chillies and coriander leaves for seasoning.
• This tastes best for Idli,dosa,upma and pongal varieties.