Vengaya thal sambar/ green onion sambar

Ingredients

• Toor dhal or red lentils, 1 cup.
• Small onions, 1 cup.
• Scallions, 1 bunch.
• Tomatoes, medium size, 2.
• Garlic, 2 cloves (optional).
• Turmeric powder, 1 teaspoon.
• Tamarind, a small lemon-sized ball or 2 tablespoons of tamarind pulp.
• Chili powder, 1 teaspoon.
• Coriander powder, 2 teaspoons.
• Sambar powder, store brought or homemade, 1 teaspoon.
• Asafetida, 1 pinch.
• Salt as per taste.
• Mustard seeds, ½ teaspoon.
• Curry leaves, 1 sprig.
• Chopped cilantro, a handful.
• Vadakam, 1 teaspoon, (optional).

You may like

Foie gras and onion chutney choux

Preparation

• Peel the onions and dice the tomatoes finely and slit the green chili into 2. Cut the scallions into small rings.
• Extract thick juice from the tamarind and keep aside. Wash the toor dhal well and cook the toor dhal along with the turmeric powder, onions, white part of the scallions, tomatoes, and garlic cloves in a pressure cooker for up to 3 whistles.
• The dhal should be mashed well along with the added veggies. Heat a pan with some oil. When the oil is hot enough, add the mustard seeds and let it splutter.
• When the mustard seeds start to splutter, add the vadakam and fry for a 2 seconds.
• Then add the tamarind juice, along with the chili powder, coriander powder, sambar powder, and salt along with 3 cups of water and let it boil for 10-15 minutes.
• Then add the mashed dhal, the remainder of the scallions (the green part) and a pinch of asafetida and let it cook for a few more minutes until the desired consistency is reached.
• Garnish with curry leaves, chopped cilantro, and scallions and serve hot with rice, idlis, or dosas.