Salt - 1 tspsdried raw mango already contains salt
Jaggery - a small pieceoptional
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Methi/Fenugreek Seeds - 1 tsp
Hing - ½ tsp
Rice Flour - 1 tsp
Instructions
Prep - work
Pressure cook the toor dal along with the dried raw mango and turmeric powder for up to 3 whistles.
Chop the onions and tomatoes and set aside.
Steps
In a kadai add the oil.
Once the oil is hot, add the mustard seeds, methi seeds, hing and curry leaves.
As they start to splutter, add the chopped onion and cook until they are translucent.
Then add the chopped tomatoes and salt and mix well. Cover and cook until the tomatoes are mushy.
Mix the sambar powder in 1.5 cups of water and add it to the tomato-onion mix.
Add the jaggery, if using.
Let it simmer for 5 minutes and now add the cooked dal and mango.
Check for salt and adjust at this stage. Bring it to a boil and then lower the heat and let it simmer for 5 minutes.
If you want a thick consistency, mix 1 tsp of rice flour in ½ cup of water and add it to the sambar and bring it to one boil.
If not, after simmer for 5 minutes, the sambar is ready.
Serve hot with rice.
Notes
Jaggery is optional. Adjust the salt and spices as per your preference. Instead of dried raw mango, fresh raw mango can be used. If using fresh raw mango, adjust the salt measure. Toor dal can be mashed or left grainy as is. Fresh cilantro can be added towards the end, but for this recipe, I didn't add any.Adapted from Aval Vikatan Supplementary