Ingredients :
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Fenugreek seeds - ½ tsp
Dried red chilli - 2
Asafoetida - ¼ tsp
Curry leaves - ¼ small cup
Ginger paste - ¾ tsp
Garlic paste - ¾ tsp
Soaked red chilli paste - ½ tsp
Onion (long shape) - ¾ small bowl
Tomato - ¾ small bowl
Potato - ½ small bowl
Cauliflower - ½ small bowl
Bottle guard - ½ small bowl
Carrot - ½ small bowl
Peeled drum sticks - ½ small bowl
Ladyfinger - ½ small bowl
Pumpkin - ½ small bowl
Green beans (optional) - ½ small bowl
Peas - ½ small bowl
Chopped coriander leaves - ¼ cup
Tamarind- ½ cup or lemon juice - ¼ cup
Water - 4-5 cup
Bay leaf or tej patta - 2
Cumin powder - ½ tsp
Coriander powder - ½ tsp
Black pepper powder - ¼ tsp
Garam masala - ¼ tsp
Sambar masala - 2 tsp
Turmeric powder - ½ tsp
Oil - 3 spoon
Salt - to taste
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Madras Sambhar Masal |
a - 
Preparation :
1. Wash and boil or cook 2 cup pigeon pea or arhar dal or toor dal with 4 -5 cup water, ½ tsp turmeric powder and salt to taste upto 3 whistle.
2. Hot 2-3 spoon oil in a wok. Add mustard seeds, cumin seeds, 2 bay leaf, fenugreek seeds, curry leaves, asafoetida, dried red chilli. Sorte or cook to crackle for 1 minute on low medium flame.
3. Add ginger & garlic paste, ½ soaked red chilli paste, onion. Roast or cook till light brown. Add tomato, cook it to mashy and light pulpy. Add all vegetables. Mix all well. Roast or cook with a lid to cover for 7-10 minutes for partly soft.
4. Add all spices along with sambhar masala and salt to taste. Roast for 1-2 minutes. Add ½ cup tamarind or imli water (soak in warm water before ½ an hour) or ¼ cup lemon juice. Sorte or cook for 1 minute.
5. Add boiled arhar dal or pigeon pea. Mix all well. Cook for 2 boil.
6. Garnish with chopped coriander leaves.
Serve and enjoy all time favourite, tasty and healthy sambar in south indian style with south indian food - idli, dosa, medu vada, uttapam, other and with rice, paratha or chapati or roti!