Masoor dal (pink lentils) – 1 cup.
Toor dal (pigeon pea) – ½ cup.
Chana dal (baby chickpeas) – ¼ cup.
Moong dal (green gram) – ¼ cup.
Tamarind – the size of 1 big lemon.
Arum – 5 big.
Drumstick (Moringa) – 2 sticks (cut into 3 inch pieces).
Mustard seeds – ½ teaspoon.
Zeera (cumin) – ½ teaspoon.
Methi dana (fenugreek) – 1 teaspoon.
Turmeric powder – ½ teaspoon.
Asafoetida (hing) – ¼ teaspoon.
Sugar – ½ teaspoon.
Sambhar powder – 1 ½ teaspoon or as required.
Chilli powder – 1 teaspoon or as required.
Salt – to taste.
To Garnish: Coriander and Curry leaves.
Method: Boil all the dals in tamarind water. Boil arum and drumsticks separately till tender. Remove skin of arum and cut into small pieces. Heat some oil in a kadai. Sauté mustard, zeera and methi dana and add the boiled vegetables to this. Add turmeric powder, hing, sugar and salt.
Boil all the contents of the kadai in water for some time. The water in which the vegetables were boiled can be used for this. Add sambhar and red chilli powders. Continue boiling the contents of the kadai and then add the boiled dals. If required add more water to adjust the consistency of the sambhar.
When it has been boiling for some time and almost all the ingredients have been put in, add coriander and curry leaves for garnish. Switch off the stove after ½ an hour. Serve warm or at room temperature with zeera salted dalia, upma, dosa, idli or any variety of rice. If the sambhar is thickly prepared, it can be served with all varieties of rotis, parathas or pooris.
Serves: 8 people.