Andhra Sambar

Wash 150 grams toor dal thoroughly and pressure cook with 5 grams turmeric and 400 ml water until very soft (about 4-5 whistles). Mash the cooked toor dal well and set aside.

Soak 30 grams tamarind in 150 ml warm water for 15 minutes. Extract thick tamarind pulp and discard the fibrous residue.

In a large pot, combine the extracted tamarind pulp with 100 grams chopped onion, 150 grams chopped tomato, 100 grams drumstick, 20 grams slit green chili, 10 grams red chili powder, 15 grams coriander powder, 5 grams cumin powder, 2 grams fenugreek powder, 20 grams sambar powder, and 500 ml water.