Green Chilli Light Sambhar

Ingredients:

• Toor Dal - 1/2 cup

• Garlic flakes - 2 to 3

• Tomatoes - 2 medium cut into medium sized pieces

• Onions - 1 medium (sliced long) (if using, Sambhar small onions - around 8-9)

• Curry Leaves - a few

• Coriander Leaves (Cilantro) - a few

• Green Chillies - 4

• Asafoetida - 1/4 tsp

• Turmeric powder - 1/2 tsp

• Salt - to taste

• Oil - 1 tbsp

• Mustard Seeds - 1/4 tsp

• Urad dal - 1/4 tsp

• Fenugreek seeds - 1/4 tsp

**Method: ** Pressure cook the dal with garlic flakes, asafoetida and turmeric powder adding required amount of water (for 1/2 cup of dal, add around 1.5 cups of water). Mash the dal well with a wooden spoon. If there is a lot of water in the dal, drain it separately and then mash the dal. The water drained can be added to rasam (will give it a very good flavor) or add it later to the sambhar mixture when it is boiling.

In a pan, heat the oil, splutter the mustard seeds, add urad dal and fenugreek. Then, add in the onions, saute for a while. Then, add the curry leaves, tomatoes, green chillies and saute. Add in the mashed dal with some water and cilantro and bring the whole mixture to a boil.

This is a very light sambhar - almost just like plain dal - except for the tomatoes and green chillies. Can stir in 2 tsps of lemon juice to this to make lemon sambhar. Serve hot with rice and a spicy side dish.