|1/2 lb Pearl Onions (OR)||1 tsp Mustard Seeds||Ghee|
|1/2 lb Mixed Winter Vegetables||6-8 Curry Leaves||Salt|
|2 medium Tomatoes||1 pinch Hing|
|1 cup Tur Dal||1 tbsp Dhania Seeds|
|1 tbsp Chana Dal|
|6-8 Dry Red Chillies|
|1 tsp Methi Seeds|
|3-4 tbsp Grated Coconut|
|1 pinch Turmeric|
|1 tbsp Jaggery|
Pressure cook and mash the Tur Dal.
Roast the Chana Dal, Dhania Seeds, Methi Seeds, Dry Red Chillies for a couple minutes until they are golden brown and lose the raw smell.
Grind this along with the coconut and 1/2 cup water to make a fine paste.
Take a lemon sized ball of tamarind and make an extract with about 4 cups of warm water.
The sambar can be made either with just pearl onions or a mix of winter vegetables like Okra(Bhindi), Eggplant (Baingan), Squash, Pumpkin, Bell Peppers,etc.
Peel and wash the pearl onions or use frozen ones.
Chop the tomatoes into 1 inch pieces.
In a pot, add 2-3 tsp of ghee and let the mustard seeds splutter.
Add the curry leaves and hing.
Add the vegetables and saute for about 5 minutes.
Add the tamarind water, coconut paste, jaggery, turmeric and salt and bring to a boil.
Once it boils, set on a medium simmer for about 12-15 minutes until all the begetables are well cooked and tender.
Add the mashed Tur Dal and boil for a minute or two.
Season with fresh Dhania and serve.