Sambar - South Indian

Ingredients

Half cup tur dal, pressure cooked. After cooking, it will be around 1 to 1.5 cups, including water
Any vegetable- Okra or Capsicum, of small onion. Three fourth of a cup
Chopped onion- Half (optional)
Chopped tomato-Half
Mustard- 20 grains
Fenugreek- 5 grains
Oil
Curry leaves (You get this fresh in Indian store)
Tamarind- One to one hand half teaspoon dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 or 3 cups
Sambar powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

Heat oil, put mustard and fenugreek, when crackle, add curry leaves and chopped onion. When it starts changing colour, add tomato, Okra or Capsicum or small onion.

Fry for some time (1 minute or more). Add tamarind water and salt. Add sambar powder. Let this boil till reduced to one third. Add cooked tur dhal. After boiling for 2-3 minutes, it is ready

Note- In respect of some vegetables, such as Potato, boil it, before you put it in place of other vegetable, as Potato is difficult to cook. Use large pieces, else it will dissolve. If you are planning to make Sambar of turnip or radish, then cut this and add it to toor dal before cooking tur dal itself.

Combination- Plain rice and Papad (available in most Indian store, just put in microwave for 30 seconds or more, just before you eat)