firstly, in a heavy-bottomed pan take 1 cup toor dal and dry roast on low flame. make sure to rinse the dal and dry them completely.
once the dal turns aromatic, keep aside.
in the pan heat 1 tsp oil. add ¼ cup coriander seeds, 2 tbsp cumin, 2 tsp chana dal.
roast until the spices turn aromatic
further add 10 dried red chilli, a few curry leaves and lemon sized tamarind.
roast until the chills turn crisp
transfer to the same plate and cool completely.
once the dal and spices are cooled completely, grind to the fine powder. keep aside.
to prepare the tempering, heat 2 tsp oil, add ½ tbsp mustard, few curry leaves and 3 dried red chilli. splutter the tempering.
add in prepared dal and spice powder, 1 tsp turmeric, 1 tbsp salt, 2 tsp jaggery and pinch hing.
saute for 2 minutes, or until the spices are well combined.
finally, sambar premix is ready and can be stored for 6 months.
to prepare the sambar, firstly take ¼ cup prepared premix and add 3 cup hot water.
mix and allow it to rest for 5 minutes.
in a large kadai take 2 cup mix vegetables. you can use vegetables of your choice.
add ¼ tsp turmeric, ½ tsp salt and 2 cup water. cover and boil for 5 minutes, or until the vegetables are cooked well.
further, add in prepared sambar premix mixture and mix well.
cover and continue to boil for 5 minutes or until the dal is cooked well.
finally, mix veg sambar is ready and can be served with rice, idli or dosa