This sambhar can be served with rice or with idli and dosa.
Toor dal 1 cup.
Tamarind 3 inches.
Lady finger 5 nos (cut each into 3 pieces)
Turmeric powder 1/4 teaspoon.
Oil 1 teaspoon.
Salt to taste.
For the paste
2 teaspoons each of corriander seeds and channa dal.
Hing a small piece ( you can use powder also).
1/2 teaspoon methi (fenugreek) seeds.
2 red chillies.
1 teaspoon oil.
1 table spoon grated coconut.
Wash toor dal add turmeric powder and water and pressure cook.Place the ladies finger in a microwave safe container, add a little turmeric powder, 1 teaspoon oil, and 1 teaspoon water, and micro high for 3 minutes.
Heat oil and fry all ingredients for the paste, except coconut,till golden and add coconut , put off the flame. Grind to a paste adding a little water.
Soak tamarind in warm water and squeeze out the pulp.
Mash the dal. Add tamarind pulp, paste, dal, salt and a little water to the ladiesfinger and micro high for 5 minutes. Transfer to a serving bowl.
Alternate method (non microwave)
Heat 1 teaspoon oil in a large kadai, fry the ladiesfinger for a minute. Add thin tamarind pulp (around 1 cup) and cook for 3 minutes in medium flame. Add the dal, paste and salt and cook for 4 minutes. Transfer to a serving bowl.