Udupi Sambar

Wash Toor dal thoroughly and cook it in a pressure cooker with 400ml water and 1g Turmeric powder until very soft, about 3-4 whistles. Mash the cooked Toor dal lightly and set aside.

For the Sambar powder, heat a dry pan and roast Coriander seeds, Chana dal, Urad dal, 2g Fenugreek seeds, 5g Cumin seeds, Black peppercorns, and Dry red chilies until fragrant. Add 5g Curry leaves and 1g Asafoetida, and roast for another minute. Finally, add Grated coconut and roast until light golden. Let the mixture cool completely.

Grind the cooled roasted spices and Grated coconut to a fine powder using a dry grinder.