Ingredients
1. Vegetables (3c like sambar onions, chow- chow and white pumpkin)
2. tuvar dal (3/4c)
3. rasam powder (2tsp)
4. coriander leaves (2tbsp)
5. curry leaves (1tbsp)
6. tamarind (1lemon size)
7. green chillies (2-4)
8. turmeric powder (1/4tsp)
9. sugar (1 1/2tsp opt.)
10. salt (1 3/4tsp)
11. oil (1tbsp)
12. hing powder (1/4tsp)
13. mustard seeds (1/2tsp)
14. black gram dal (1/2tsp)
15. red chili (1)

Method of preparation:-
1. Take dal, wash it and then drain it. Put it in the pressure cooker with ½ cup of water and cook it for 10 minutes in the cooker. Keep it to cool and then mash it.

2. Take a bowl, soak the tamarind in 1 cup of water for about 5 minutes then squeeze it well and then strain out its juice. Take the vegetables, put them in a saucepan and cook them with 1 ½ cups of water.

3. When the three quarter cooked then add the green chillies, sugar and salt. Add the tamarind water and keep it to simmer until the raw smell of vegetables disappears.

4. Now add the mashed dal. Curry leaves and rasam powder. Again simmer it until it gets thick. Add the coriander leaves.Now the sambar gets ready.

5. Take a pan, heat oil in it and then add mustard seeds, black gram dal and the red chili powder. When the mustard gets splutter then add the hing powder and then pour this seasoning over the sambar. Now serve the hot sambar with rice and chips in a serving dish.

Number of servings – 6