Idli Sambar

Tamarind, Small Lemon Size (or Big Gooseberry Size)
1 Cup Water

Heat the water, soak tamarind in hot water. Let it cook and make tamarind water out of it.

1/2 Cup Toor Dal
1 and 1/2 Cup Water
1/4 Tsp Turmeric Powder
1/8 Tsp Asafoetida
1 Red Chili

Wash dal, add dal to pressure cooker, mix turmeric powder, asafoetida, red chili and water and pressure cook the dal for 4 whistles. Mash the dal

1 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
11 Curry Leaves
1/8 Tsp Asafoetida

Heat oil in a pan, add mustard seeds, once it starts splutters, add cumin seeds, asafoetida and curry leaves.

15 Pearl Onions, Peeled (and chopped into 2 pieces)
3 Green Chilies, Chopped lengthwise into 2 pieces

Add onions and green chilies and fry for until onion turns light brown.

2 Tomatoes, Chopped
1/2 Tsp Salt

Add chopped tomatoes and salt, fry until tomatoes turn soft.

1 Cup Water

Add water and tamarind juice and bring it to boil.

1 Tsp Sambar Powder
1/4 Tsp Turmeric Powder
3/4 Tsp Salt

Add turmeric powder, sambar powder and salt. Bring it to boil. Boil for 3 minutes.

Add cooked dal along with 1 cup of water and mix well. Bring it to boil and boil for 5 minutes in medium flame.

1 Tbsp Cilantro Leaves, Chopped

Garnish with cilantro leaves.

Note: This samabar should be more with tomatoes and less tamarind.

Taste Note: Tastes Good. But only thing was my onion was not cooked well. I added the whole onion, next time, i am planning to chop into 2 pieces and fry until it turns brown, before adding anything.
Source: rakskitchen