1/2 cup split gram (tuwar dal)
2 tbsp coconut or ground nut oil
1/2 tsp methi (fenugreek) seeds
1/2 tbsp + 1/2 tsp black gram
6 red chilies
1 1/2 tbsp coriander seeds
A few springs of curry leaves
1/4 coconut, grated
25 to 30 small red pearl onions, peeled
2 green chilies
1/2 tsp mustard seeds
A pinch of asafoetida
A lemon sized ball of tamarind
1 3/4 tsp salt
1 1/2 tsp jaggery, crumbled

Udipi Sambar

1. Add water to the split gram and cook in a pressure cooker till done, mash well and set aside.
2. Heat 1 tbsp of oil in a heavy bottomed pan. Add fenugreek seeds, 1/2 tsp black gram, red chilies, coriander seeds and fry them till well roasted.
3. Also add curry leaves, grated coconut and fry for a few minutes. Remove from heat and when cool, grind in a mixer to a fine paste, adding little water.
4. Heat 1 tbsp of oil in the same pan and add mustard seeds. When they splutter, add � tsp black gram and asafoetida. Fry for a minute.
5. Add peeled pearl onions, green chilies and curry leaves. Also add vegetables of your choice. Fry well till you get a nice aroma. Add a little water, cover and cook till vegetables are done.
6. Soak tamarind in a little water and extract the pulp. Add it to the cooked vegetables. Bring it to boil. Add salt, jaggery and cook till raw smell of tamarind disappears.
7. Add the mashed split gram and the ground masala paste to the above mixture, mix well, and add little water if required. Simmer for a couple of minutes.
8. Serve hot with rice or dosa or idli. Can add vegetables like lady fingers, brinjals, pumpkin and drumsticks to the sambhar.
   Serves: 6-8
   Preparation time: 45 minutes to 1 hour