Vengaya Sambar

Ingredients (19)

• for cooking lentils:
• ½ cup tuvar dal
• ¼ teaspoon turmeric powder
• 1.5 to 2 cups water
• for tempering:
• 2 tablespoon oil
• 2 dry red chilies
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal
• 3 to 4 fenugreek seeds
• 9 to 10 curry leaves
• 1 pinch asafoetida
• other ingredients:
• 125 to 150 grams small onions
• 1 small tomato
• ½ tablespoon tightly packed seedless tamarind
• 2 teaspoon sambar powder
• 1.5 cups water
• salt as required