Sambar

Ingredients:(You can use any mix of veggies you like..)

1 Cup                 -   Toor Dal(Thoran parippu), washed
1 big                   -   Potato, diced
1 no.                   -   Onion, sliced
2 no's.                 -   Tomato, diced
1 Tbsp.               -    Oil
100g.                  -    Lady's Finger
50g.                    -    Drumstick
1/2 tsp.               -    Turmeric powder
1/2 tsp.               -     Chilli powder
1 tsp.                  -     Coriander Powder
1/2 lemon size    -    Tamarind (Soak in water)
1/3 tsp.               -    Asafoetida/hing
1/3 tsp.               -    Fenugreek Powder
Salt & Water as required

For Tempering & Garnishing:

1 tsp.                   -    Mustard seeds
5 no's.                 -    Dried Red chilli
10 g.                    -   Coriander Leaves, chopped
2 sprigs               -   Curry Leaves

Method:

1.  Boil half a litre water in a hard bottomed vessel (can be made in a pressure cooker, it's quicker)and put the washed dal in it. When the dal is cooked add the onion, tomato, veggies of your choice and potato to it and allow it to cook.
2. In a separate pan heat a little oil and saute the drumstick and lady's finger well and add the chilli, turmeric and coriander powder and saute(Do not burn the spices). Add this to the cooked dal and combine well.
3. Squeeze the tamarind and add the water and the required salt and asafoetida to the dal. Add water if required. Allow it to boil
4. When all the veggies are cooked add fenugreek powder and remove from flame.
5. In a separate pan heat oil and splutter mustard seeds and the red chillies and incorporate it with the sambar.
6. Finally garnish with coriander leaves and crushed(with your fingers) curry leaves and keep it closed until ready to serve.

Sambar Restaurant Style

Ingredients:

For Pressure cooking
1/2 cup Toor dal
1/2 of  Big onion
1 medium sized Tomato
Salt according to taste

For Grinding
1 tbsp. Roasted Gram
1 small Tomato
1 tsp. Turmeric Powder
1 tbsp. Chilli Powder
2 pieces of Coconut

For Tempering
1/2 of a big Onion chopped
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds
1 tsp. Fenugreek seeds
2 Green chillies slit
3 Red Chillies
1 sprig Curry leaves
1 tbsp. Oil 

For Garnishing 
1 tbsp. of Coriander Leaves
1/4 tsp. sugar(optional)

Method:

1. Pressure cook the dal, onion, tomato, a bit of turmeric,salt and water for 3 to 4 whistles and mash the dal and keep aside.
2. Grind all the ingredients under grinding to a fine paste.
3. Take a wok add oil and temper mustard,cumin, fenugreek. When it starts spluttering add the chopped onion and green chillies and saute well.
4. Add the cooked dal mixture to the tempering and bring to boil. When the mixture starts boiling add the grinded paste to it and mix well and cook on low for 10 to 15 mins.
5. After the sambar is cooked add the curry leaves, red chillies, coriander leaves and sugar and mix.
6. Turn off stove keep the sambar covered to retain the aroma. Serve with idli, dosa or pongal.