Sambar (chinna vengaya sambar)

Sambar is one of the south Indian delicacies which is made almost every week in most home. There are many different ways of preparing sambar.  Here i have a simple way of making chinna vengaya sambar,  it tastes so great. This go well with ven pongal, dosa or idly. Here in Germany we don't get these small onion (Shallots) often. The ones I used here are not in best shape but still the sambar tasted awesome!

Ingredients: 

Sambar dal (toor) - 1.5 cups
garlic - 3-5 pods
Sambhar powder - 2 tbsp - I use achi sambar powder
turmeric - 1 tsp
tomato - 1/2 medium size - cut into large cubes
Normal onion - 1 medium size - cut into large cubes
Salt for taste
coriander leaves - 1 bunch
Tamarind paste - from a small lime size 
Cooking oil - 1 tbsp

Tempering:

Cooking oil - 2 tbsp
Mustard - 1 tsp
urad dal - 1 tsp
Jeera - 1 tsp
Hing - 1/2 tsp
Curry leaves
Green chillies - 3
Small onions - 15-20 

1. Pressure cook sambar dal with turmeric, tomato, onion, garlic few curry leaves,  1 tsp oil (Its important to add oil to increase the boiling point of water to get the dal cooked.). Cook for about 7 whistle. The dal should get really soft or even mashed. 
2. Add 2 spoon oil in pan and all the tampering ingredients one by one.  Fry for about 5 mins.
3. Add water about 2 cups and bring it boil and let the onions get cooked for about 8 mins. 
   
   
   
   
4. Add the mashed dal to this mixture and cook for about 5 mins. 
5. Add sambar powder and after it boils atmost at the end add the turmeric paste and remove the sambar from stove. 
6. Add coriander leaves.