Ven pongal sambar recipe

INGREDIENTS:

1. Shallot (sambar onion) - 1 Cup
2. Chopped Tomato - 1
3. Curry leaf - 10 count
4. Coriander leaf - little for garnish
5. Tamarind - small gooseberry size
6. Asafoetidia powder - 1/4 teaspoon (tsp.)
7. Salt - as needed.
8. -- Cooking with Dal --
   1. Pigeon pea - 1/2 Cup
   2. Split green gram - 1/2 Cup
   3. Brinjal (Egg plant) - 1 big
   4. Green chili - 2
   5. Turmeric Powder - 1/2 teaspoon (tsp.)
9. -- Roasted and Grind --
   1. Split bengal gram - 1 tablespoon (tbsp.)
   2. Coriander seed - 1 tablespoon (tbsp.)
   3. Dry chili - 4
   4. Coconut pieces - 1 tablespoon (tbsp.)
10. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Fenugreek seed - 1/4 teaspoon (tsp.)
    3. Oil - 1 tablespoon (tbsp.)

PREPARATION:

1. Soak tamarind in 1 cup of water and get the juice.
2. Chop brinjal (egg plant) into medium pieces.
3. In pan heat 1 teaspoon (tsp.) of oil and roast all the ingredients under section "-- Roasted and Grind --" and grind well without adding water.
4. In a pressure cooker add brinjal (egg plant), turmeric powder, pigeon pea, green gram, green chili, 3 cup of water for 4 to 5 whistle and remove from heat. Once the pressure is release mash the dal well.
5. In a pan heat oil, add mustard seeds, fenugreek seeds. Once the mustard seed stop splattering add the shallot (sambar onion), curry leaf and sauté until the onion is cooked.
6. Now add the tomato and sauté until they become mushy.
7. Now add tamarind juice, mashed dal, salt, 2 cup of water and bring to boil. Once sambar started to boil well add 2 tablespoon (tbsp.) of ground powder, asafoetida powder and cook for 2 to 4 minutes.
8. Now garnish with coriander leaves. Remove from heat and serve.

NOTES:

1. Goes well with Ven pongal. You can use this for idli and sambar
2. Preparation time: 20 to 30 minutes