Ingredients:

1. 1/3 cup Moond Dal
2. 1 Onion (chopped)
3. 1 Tomato (chopped)
4. 1 cup Vegetables of your choice (I used Raddish)
5. 1 tbsp Tamarind Extract (a small lemon sized ball)
6. 1/4 tsp Turmeric Powder 
7. 1 tsp Red Chili Powder (optional for extra spicy)
8. Hand full of Coriander Leaves 
9. Salt to taste 

1. 1/2 tsp oil
2. 1-1/2 tbsp Chana Dal 
3. 1-1/2 tsp Coriander Seeds 
4. 4-5 Dry Red Chilis 
5. 1/2 tsp Fenugreek Seeds

1. 3-4 tsp Oil/Ghee
2. 1 tsp Mustard Seeds 
3. 1 tsp Urad Dal
4. 1 tsp Cumin Seeds 
5. 2 Dry Red Chilis 
6. 2-3 Garlic Cloves (chopped)
7. A sprig of Curry Leaves 
8. A pinch of Asafetida 

• Heat oil in a pan.
• Add all the ingredients mentioned in the For Sambar Powder table above.
• Roast for a minute or two on medium to low flame.
• Once done grind them coarsely and set aside.

• Pressure Cook dal until 3-4 whistles and set aside.
• Heat oil in a kadai or pan.
• Add mustard seeds, cumin seeds, Urad dal and temper until the mustard seeds start to splutter.
• Now add dry red chilies, curry leaves, garlic and asafetida.
• Fry until the raw smell of the garlic is gone.
• Add onions and fry until translucent.
• Now add the tomatoes and fry for a minute.
• Then add the raddish, mix well.

• Add the required water, tamarind extract, turmeric, red chili powder, freshly ground Sambar power dand boil on medium flame until the radish gets cooked. (approximately 10-15 minutes)
• Add the cooked dal, salt and mix well.
• Adjust water as needed to get the sambar consistency.
• Bring it to boil.
• Garnish with fresh coriander leaves.
• Serve hot with idly, vadai, dosa etc.