Kalyana Sambar

1 and 1/2 Cup Toor Dal
1/2 Tsp Turmeric Powder
4 and 1/2 Cups Water

Clean, wash and cook toor dal with water and turmeric powder for 5 whistles.

Small Lemon Size Tamarind
3 Cups Water

Add tamarind and water and heat it for 5 minutes, let the water cool and make tamarind water.

1 Tsp Oil
2 Tbsp Coriander Seeds
2 Tbsp Channa Dal
2 Tsp Urad Dal
2 Tsp Toor Dal
6 Large Red Chillies
15 Black Pepper

1 Tsp Fenugreek Seeds

Heat oil and roast coriander seeds, channa dal, urad dal, red chillies, toor dal and black pepper, about 1 and 1/2 minutes in medium flame. Add fenugreek seeds and fry for 1 more minutes in medium flame. Let it cool for sometime.

3 Tbsp Coconut Powder
3/4 Cup Water

Add the roasted masala items with coconut powder and water to make masala paste by grinding in magic bullet.

1 Tbsp Oil
3/4 Tsp Mustard Seeds

3 Drumsticks, Chopped
3 Eggplants, Chopped
1 X-SMALL Turnip, Chopped
1 Carrot, Chopped
2 Small Potatoes, Chopped
10 Beans, Chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add vegetables and saute for 2 minutes in medium flame. Add tamarind water.

2 Tsp Sambar Powder
1/4 Tsp Turmeric Powder
1/8 Tsp Asafoetida
3 and 1/4 Tsp Salt

Add samabar powder, turmeric powder, asafoetida and salt, mix well, CLOSE the pan and let it boil for 10 minutes in high, till the vegetables get cooked.

4 Cups Water

Add cooked toor dal, ground paste, water and mix well. Allow it to boil for 3 minutes in high.

2 Tsp Jaggery

Add jaggery, mix well, let it boil for 2 minutes in high.

1 Curry Leave Strand

Garnish with curry leaves.

Taste Note: Tastes
Source: jeyashriskitchen