Sambar

INGREDIENTS:
Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like sambar onions, white pumpkin, chow-chow)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Salt - 1-3/4 teaspoon - 2 teaspoons
Sugar - 1-1/2 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4.
Seasoning
Oil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Hing powder - 1/4 teaspoon

METHOD:
- Pressure cook dhal with one and a half cups of water for ten minutes.
- When cold mash well.
- Soak tamarind in one cup of water, for five minutes, squeeze well and strain out juice.
- Cook vegetables in one and a half cups of water.
- When three-quarter cooked add slit green chillies, salt and sugar.
- Add tamarind water and simmer till raw smell disappears.
- Add mashed p73 dhal, rasam powder and curry leaves.
- Simmer tillthick, add coriander leaves.
- Heat oil in a pan, add mustard seeds, black gram dhal and red chilli.
- When mustard seeds splutter, add hing powder and pour the seasoning over the sambar. - Serve sambar hot with rice and chips.