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 completley.
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.