If you already love sambar, this variation, with abundant shallots would be reaching the pinnacle of gastronomic delight! Pair it up with any mixed rice or even plain rice to relish this flavourful curry.
Ingredients
½ cup split red gram/toor dal
1 cup shallots
¼ tsp asafoetida
A pinch of turmeric powder
1 tbsp chilli powder
1 ½ tbsp coriander powder
½ tsp fenugreek seeds
½ tsp mustard seeds
a few sprigs of curry leaves
A few sprigs of coriander leaves
½ a lemon, if required
½ cup tomato chopped
Oil, as required
Salt, as required
Preparation
Cook the split red gram in a pressure cooker for two whistles
In a pan, heat oil and add mustard seeds
Add fenugreek seeds as well along with a few red chillies
Drop all the powders one after the other
Do not let the powder mix burn, saute continuously
Pour the cooked lentil into the pan
Add the shallots and then the tomatoes
Squeeze in half a lemon if you want the sambar to be tangy. You can also use tamarind water
Keep stirring and when it boils, drop in the curry leaves and coriander leaves
