Hotel Style Lunch Sambar

Ingredients:

Thoor dal - 1 1/4 cup
Onion - 1 (thin slices)
Small onion - 10-12 
Tomato - 3 (fine chop)
Carrot - 1 
Beans - 3
Drumstick - 5 pieces
Brinjal - 1
Garlic - 6 (crush)
Tamrind - small lime size
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dry red chilly - 2
Hing -  a pinch
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Jaggery - Little
Ghee - 1 tbsp
Salt, Oil, Water - As reqd

Special Masala:

Channa dal - 1 tsp
Thoor dal - 1 tsp
Coriander seeds - 1 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Dry Red Chilly - 4
Curry leaves - a sprig
Hing - Little

Method:

• Dry roast items under "special masala".
• Saute in medium flame.
• Let it cool.
• Add hing and blend to fine powder.
• In a bowl add in dal, water, turmeric powder and hing.
• Pressure cook and mash dal and set aside.
• Soak tamrind in water for few mins.
• Strain and set aside.
• I boiled the cut veggies other than brinjal.
• You can add small onions without cutting.
• I reserved few and fine chopped rest of small onions.
• Heat gingely oil in pan.
• Add in mustard seeds, cumin seeds and curry leaves.
• Add in chilly and onion, garlic and saute in low flame.
• Add in tomatoes and cook till it turns mushy.
• Add in brinjal and saute.
• Add in spice powders, salt and mix well.
• Let it boil for 2-3 mins.
• Add in special masala (reserve little) and tamrind water.
• Mix well.
• Add in mashed dal and mix well.
• Add little water if needed.
• Cook in low flame for 5-6 mins.
• Sprinkle the reserved masala and mix it.
• Add in ghee and sprinkle coriander leaves.
• Serve hot.
• Goes good with rice/idly/dosa.