Sambar

1 cup split gram (tuwar dal)
50g tamarind, soaked in hot water
2 cups chopped vegetables (carrots, beans, tomatoes, cauliflower, pearl onions, drum sticks)
4 green chilies, sliced lengthwise
1 onion, sliced lengthwise
3 tbsp oil
Salt to taste
2 tsp chili powder
2 tsp sambar powder
1 tsp mustard seeds
1 tsp cumin seeds
2-3 sprigs curry leaves
1 bunch coriander leaves
For preparing Sambar powder:
1 tsp coriander seeds
1 tsp Bengal gram
1 tsp fenugreek seeds
1 tsp pepper corns
1 tsp cumin seeds
5-6 red chilies
Fry all these ingredients in 1 tsp oil until golden brown and blend to fine powder when cool.

1. Wash the split gram and pressure cook with 3 cups of water. When boiled, remove from heat and keep aside.
2. Heat oil in a thick-bottomed pan, fry the mustard and cumin seeds, curry leaves until they splutter.
3. To this, add green chilies, onions and chopped vegetables. Cook them until they are tender.
4. Now add tamarind water, boiled dal, water if required and boil for 20-30 minutes.
5. Add salt, chili powder, sambar powder and mix well. Also add chopped cilantro leaves and boil for another 15 minutes.
6. Remove from heat when the mixture thickens and serve hot with rice or idlis.