Hotel Sambar

INGREDIENTS
Boiled toor Dhall - 1 cup
Chopped Tomato - 1
Chopped Onion - 1
Small Onion - 5 Nos.
Corinader and Curry Leaf - 2 twigs
Tamarind Syrup - 1/4 cup
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Chilly Powder (Optional, as we have red chillies in Grinded portion)
Carrot - Cut in Round shape (Optional)
Asafoetida or Hing - Pinch
Oil and Salt - to taste

To Grind: (Roast and Powder it)
Corainder Seeds - 2 spoons
Cumin Seed - 1/4 spoon
Pepper - 5 seeds
Bengal Gram - 1 spoon
Red chilly - 4 to 5 Nos.
Coconut - 3 pieces

METHOD:
     Keep pan, add oil. Add chopped onion, tomato, carrot and saute for 5 mins. Add Turmeric powder, Chilly powder, grinded powder and fry till the raw smell goes off. Pour the boiled Toor dhall, add salt, mix it with the fried items. Add Tamarind syrup allow it to boil. Meantime, for garnishing, pour oil in a frying pan, add mustard, once it splutters up, add coriander leaf, curry leaf, small onion, Hing or Asafoetida and pour it in Sambar. This will be the delicious dish for Mini Idly, Ghee Roast when combined with coconut chutney.