One Sambar Many Papads

Easy brunch of Small onion sambar, papads and a quick cucumber and radish salad, all under 30 minutes. 

Recipe for the Sambar
3 Medium Servings

Toor Dal	½ cup rinsed and soaked for half hour. Soaking optional
Small Onion	20 peeled
Tamarind	Big lemon sized soaked in 1 cup water
Green Chilli	1 Optional
Corriander Seeds	¼ tsp roasted tastes better, raw seeds taste equally good
Black Pepper	¼ tsp or less depending on preference
Coconut (dried or raw)	1 tablespoon
Curry Leaves	1 strand
Oil	1 tsp
Mustard, Cumin and Asafetida	For seasoning

Directions

• Pressure cook toor dal with double the water and 1/4 tsp turmeric to 2 whistles on medium heat.
• Grind together the corriander seeds, black pepper, green chillie, coconut, curry leaves and 2 small onions. No need to fry them, just raw is fine. I should thank a colleague for this tip. My sambar has ever been so delicious because of this coconut masala.
• Once the pressure subsides, add the squeezed tamarind juice and another cup of water, small onions , salt and the ground coconut masala .
• Cook for 1 whistle again on medium.
• Heat 1 tsp of oil in a pan and add the seasoning ingredients, let them sizzle and add it on to the sambar.
• Serve with papad and a salad for a complete finger licking meal.