Sambhar

Sambar is a vegetable stew or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment.
A wide variety of vegetables are added to sambhar often served with plain rice,idli and dosa.The taste of the sambhar is derived from the spices added to it.This is a almost a everyday dish in south india.

Ingredients:

1 small lime sized ball Tamarind
1/4 cup Toor Dal
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
2 slit green chillies
few Curry Leaves
1 medium chopped onions or can use a handful of small onions
1/2 teaspoon mustard seeds
1/4 tsp asafoetida
1 small tomato
2 tablespoons sambar powder
few chopped coriander leaves
1 cup of a vegetable of your choice(i use carrot,beans and Drumstick)
Seasonings(Hing,mustard,cumin seeds,urad dhal,channa dhal and curry leaves)

Preparation:
Cook Dhal in a pressue cooker adding a pinch of turmeric and hing.Boil the vegetables in water separately.Once done Keep both aside.
In a kadai add all the seasonings.Once it splutters add green chillies,chopped onions and a little salt,saute for a while and add tomatoes.once the tomatoes soften add the sambhar powder,turmeric, saute and then add the tamarind extract.Boil for a min and add the dhal and the boiled vegetables.Add salt mix well add a little water if required and simmer for a while.Garnish with coriander leaves.Serve.