Sambar using sambar powder

Preparation Time : 10 minutes
Cooking Time :25 minutes
Serves : 2

Ingredients

Tamarind - a small tamarind size
Radish / Capsicum / Carrot / Brinjal / Yellow Pumpkin / Drumstick / Small Onions / Ladies Finger - 200 gms
(The first 6 can be directly added to tamarind for cooking. The small onions and ladies finger taste great if they are sauteed for 2 minutes in oil and then added to the tamarind extract)
Salt - to taste
Asafoetida - 1/2 tsp
Sambar Powder - 2 tsp
Green chillies - 1 slit

Curry Leaves - a few

Toor Dal - 4 tbsp pressure cooked
Water - 4 cups

For seasoning 

Coconut Oil - 1/2 tbsp
Mustard - 1/2 tsp

Coriander Leaves - 1 tbsp finely chopped

Procedure

1. Soak the tamarind in half cup water and extract the pulp
2. Chop the chosen vegetable (Radish / Carrot / . In a vessel add the tamarind pulp, vegetable, one cup water and place on a flame on medium heat.
3. Add the asafoetida, half the curry leaves, salt, green chillies and sambar powder and allow to boil.
4. Cook till the raw smell of tamarind goes and the vegetable is cooked well.
5. Finally add the toor dal and remaining water while it is still boiling. 6. Add the chopped coriander leaves.
7. In a tadka pan, add the oil, when it is hot, add the mustard, remaining curry leaves. Pour into the sambar immediately after it splutters.
8. Close the sambar to retain the flavour