Karnataka Sambar

Ingredients : cup toor dal 2 cups vegetables, diced (potatoes, tomatoes, beans, peas, carrots, brinjals, etc) cup coconut, freshly grated 2 sp tamarind paste 2 sp crushed jaggery ( you can add sugar also) 2 - 3 red chilies tsp coriander powder tsp fenugreek seeds tsp sesame seeds tsp cumin seeds tsp mustard seeds tsp turmeric powder A pinch of asafetida 5-6 curry leaves 2 tbsp finely chopped coriander leaves Salt 2 -3 tab sp ground nut oil 1sp mustard seeds Method : Soak toor dal for 8 hours or overnight. Fry grated coconut, red chilies, coriander powder, fenugreek seeds, sesame seeds, cumin seeds and mustard seeds in 1 tsp oil and grind with coconut into a smooth paste. Pressure-cook the soaked dal with salt, 1 sp oil and turmeric powder. In a deep pan pour oil and make seasoning with mustard seeds. Add cut vegetables and fry. Add salt. Let it cook for a while. Now add ground paste, asafetida, tamarind paste and curry leaves. Mix well and sim the flame. Let it cook for 5 more min. Add cooked dal and if you want add some water to the sambar. Add crushed jaggery and bring it to a boil. Remove and add chopped fresh coriander leaves. Your sambar is ready. Serve with rice or idly or dosa.