Small Onion 10 nos (peel the skin and cut into half)

Tamrind paste 2 tsp

Toor dal cup
Turmeric powder tsp
Hing tsp
Coriander leaves -few
Salt to taste
TO GRIND:

Channa dal 2 tsp

Coriander seeds 3 tsp
Red chili 3 nos / to taste
Grated Coconut 3 tbsp
Curry leaves 1 sprig

For Seasoning:

Oil 2 tsp
Mustered seeds tsp
Urad dal (split) tsp
Fenugreek seeds tsp
Curry leaves few
Hing- 2 pinch (for flavor)
PREPARATION:

Cook the toor dal with turmeric powder using enough water in the pressure cooker
for 3 4 whistles. Once cooked, keep it aside and mash it.
Heat the kadai, add few drops of oil and add channa dal. Fry for 1-2 min and add
coriander seeds and red chili. Fry until Dal gets golden color. Finally add the curry
leaves and fry for 1 minute. Make sure not to burn the content. Let it cool.
Grind the above fried item with coconut and some water to a fine paste using a
mixie.

Take a kadai, heat the oil and add the onion. Saut it for few minutes and add
tamarind extract (by mixing the tamarind paste with 2 cups water), turmeric
powder, hing and salt. Let it boil until the raw smell is gone.
Then add the above ground paste, cooked mashed toordal and 1 cup of water. Mix
it well.
Heat the oil in a seperate utensil and add mustered seeds. When it splutters add
urad dal and fenugreek seeds. When it gets golden color add hing and curry leaves.
Pour it into the Sambar. Garnish it with Coriander leaves.
Serve it hot with rice or use as a side dish for any south Indian Tiffin items.
Note:

You can add any extra vegetable (Drumstick/Carrot/White Pumpkin etc).

You can adjust the Sambar consistency as you like by adding water as needed while
cooking.