CARROT SAMBAR

INGREDIENTS:

Toor dhal             - 1 cup
Carrot                   - 3
Onion                   - 1 onion cut into lengthwise
Tomato                 - 1 cut into pieces
Tamarind              -  a lemon size
Sambar powder    - 1 tsp
Turmeric powder  - 1/4 tsp
Gingelly oil           - 1 tsp
Salt                       - as needed

To temper:

Oil                        - 1 tsp
Mustard seeds      - 1/4 tsp
Fenugreek seeds  - 1/4 tsp
Asafoetida           - a pinch
Curry leaves        - few

HOW TO MAKE:

Pressure cook toor dhal with two cups of water.  Allow 2 to 3 whistles, let the steam get released. Mash dhal with whisk.

Soak tamarind in a cup of water for 20 mins, extract the juice and keep aside.

Wash the carrots and cut into pieces.  Heat oil in a kadai splutter mustard seeds, fenugreek seeds,  curry leaves, asafoetida.  Add chopped onions and fry until it get transparent.  Add chopped tomatoes.  Add carrot pieces, sambar powder, turmeric powder and salt.  Mix well.

Add tamarind juice and allow to boil.  Add mashed dhal and cook until it boiled.  Before turn off the stove add gingelly oil and close the lid.

Carrot Sambar is ready...