Ingredients

• 1/2 cup moong dal
• 1 finely chopped onion
• 1 chopped tomato
• 1/2 tsp tamarind paste (add it to a tsp of water and microwave for 10 secs)
• 1 tsp jaggery
• 5-6 curry leaves
• 2-3 sprigs of coriander
• 3 tsp sambar powder
• 2 1/4 tsp of oil
• pinch of hing
• 1 tsp mustard seeds
• 1 tsp jeera seeds
• pinch of turmeric

1. Add a pinch of turmeric, 1/4 sp oil and 1 1/2 cups (approx.) water to the moong dal and pressure cook. Pressure cooker settings : high pressure, 10 mins, quick pressure release.
2. Heat 2 tsp of oil, add mustard seeds and jeera seeds to it when hot and let it splutter for a minute.
3. Add the onion and fry until translucent.
4. To the fried onion, add the cooked dal, tomato, tamarind, jaggery, sambar powder, hing, curry leaves, coriander leaves and 1 1/2 – 2 cups water. Bring the sambar to a boil and then simmer for 10-15 minutes.