Sambar (A)

Ingredients	For 4	For 100
Lentils	100gms	1kg
Coriander	20gms	200gms
Red chillies	5gm	50gms
Split Bengal gram	3gms	30gms
Split black gram	3gms	30gms
Fenugreek	3gms	30gms
Asafoetida	½ tsp	20gms
Ladies fingers	30gms	300gms
Onions (small)	50gms	500gms
Brinjals  (small)	1 (50 gm)	500gms
Drumsticks	4  (120gms)	1.2kg
Turmeric	¼ tsp (1gm)	10gms
Tamarind (to taste)	15gms	150gms
Salt (to taste)	10gms	80 -100gms
To temper
Curry leaves	1 spring	a few spring
Red chillies	2 (2gms)	10gms
Mustard seeds	a pinch (1gm)	10gms
Fenugreek	¼ tsp (15gms)	10gms
Clarified butter	1tsp (15gms)	100 – 150gms
Onions (small)	10gms	100gms

Roast separately and powdered red chillies, split bengal gram, split black gram, fenugreek. Boil dal. Add vegetables cut into even-sized pieces, and powdered spices, and cook till vegetables are tender. Add tamarind juice extracted in a cup of hot water. Bring to boil. Test for seasoning and remove. Heat clarified butter in a fry pan.  Add mustard seeds, sliced onions, broken red chillies, curry leaves and fenugreek. When onions brown, pour over sambar. Stir well.