Vengaya Sambar

If you ask me to choose one dish that I can never have enough of, I would probably choose Vengaya Sambar. Both my grandmothers were experts at making it, as was my mother, so my expectations from the dish are very, very high. But when you take your mother's recipe, and follow it to the letter, it is hard to go wrong. No, I will not say my vengaya sambar compares to their's, but it definitely comes close. And someday, I guess I will get it just right!





1 measure tur dal (soaked overnight)
1/2 tsp haldi powder

250 gms small onions
1 marble sized ball of tamarind

For ground masala:
6 red chillies (I use 2)
1 1/2 tsp dhania
1 tsp chana dal
2 tbsp grated coconut

For tempering: 1/2 tsp mustard seeds
1/2 tsp methi seeds
2 red chillis
1 sprig curry leaves
Hing to taste
Til oil- about 2 tbsp
Salt to taste

Method:
Cook the tur dal with haldi powder and salt till soft. Mash, and keep aside.
Peel the small onions*
Dry roast the ingredients listed under 'ground masala', and grind to a paste with minimal water
Heat the oil, add the ingredients under 'tempering'. Once the mustard seeds stop spluttering, add the small onions and saute till translucent.
Make a paste with the tamarind ball, dilute it. Add tamarind juice along with salt to the fried onions, and bring to a boil.
Add cooked dal, and bring to a boil.
Add ground masala, bring to a boil, and let it cook on a low flame for 3-5 minutes

Though it can be had hot, I prefer to have it the next day, so the flavours seep into the onions.

* rubbing oil on the onions 15 minutes before peeling makes it easier to peel. I prefer to peel the previous night, and keep in an airtight container in the fridge