firstly, in a pan heat 1 tsp coconut oil and roast ¼ tsp methi.

now keeping the flame on low add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal and 1 tsp chana dal.

roast until the spices turn golden brown.

further, add 20 dried red chilli, few curry leaves and roast until the chillis turn crisp.

cool the spices completely and transfer to the blender along with ¼ tsp hing.

blend to a slightly coarse powder and sambar powder is ready.

firstly, heat 2 tbsp oil and saute 20 small onion, 3 clove garlic and 1 chilli for 2 minutes.

add ¼ tsp turmeric and 1 tsp salt. saute for a minute.

further add 1 tomato and saute well.

now add ¾ cup tamarind extract and 1 cup water.

cover and boil for 10 minutes or until raw flavour are gone.

add 1½ cup toor dal and mix well adjusting consistency as required.

further get to a boil for 2 minutes.

add 3 tsp prepared sambar powder and 1 tsp jaggery.

mix well and boil for a minute.

prepare the tempering by heating 2 tsp oil.

splutter 1 tsp mustard, ¼ tsp methi, few curry leaves, pinch hing and 2 dried red chilli.

pour the tempering over sambar.

add 2 tbsp coriander and mix well.

finally, enjoy onion sambar with hot steamed rice.