Pasi Paruppu/Moong dal -1/4 cup
Onion - 1/2 cup finely chopped
Green chillies - 4 slit
Potato -1/3 cup or 1 small potato
Tomato - 3/4 cup chopped
Turmeric Powder - 1/4 tsp
Tamarind - small marble sized ball
Salt to taste
For the seasoning
Oil - 1 tbsp
Mustard seeds -1 tsp
Urad dal - 1 tsp
Red Chillies - 3
Hing - a pinch
Curry leaves - a sprig
Coriander leaves finely chopped -2 tbsp
Cook moong dal with a pinch of turmeric powder and a cup of water until soft. Mash it well and keep it ready. You can cook using the pressure cooker also.
Chop all the vegetables and keep it ready.
Soak tamarind (you need very less tamarind) in half cup of hot water for 15 minutes. Extract the juice and discard the pulp. If using tamarind paste, dilute 1/2 tsp of paste in half cup of water.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, hing, red chillies and curry leaves.
When dal turns golden brown, add finely chopped onions, slit green chilli and saute until onion turns transparent.
Add chopped potatoes, turmeric powder and cook covered for a few minutes until potatoes are 3/4th cooked. If needed sprinkle water and cook the potatoes.
Add chopped tomatoes, salt needed and cook for a few more minutes until tomato becomes mushy.
Add the cooked dal along with a cup of water and tamarind water. When it starts boiling, reduce the heat and simmer for another 5-6 minutes.
The consistency of the sambar should be very thin, so add water accordingly.
Garnish with finely chopped coriander leaves and serve hot.
It goes well with most tiffin items, though it is usually prepared as a side dish for idli, dosa and pongal.