Onion Sambar / Erulli huli

Servings: 2

Ingredients:

Content	Quantity	Comment
Onions	2 medium	Thinly sliced
Toor dal	¼ cup
Tomato	1 medium
Tamarind paste	1 tbsp
Salt	To taste
Sambar powder	2 tbsp
Mustard	1 tsp
Curry leaves	1 sprig
Hing / asafoetida	A pinch
Water	As required
Jaggery	1 tbsp
Oil	2 tbsp + 1 tbsp	For tempering + for cooking
Turmeric	A pinch

Method:

Wash and pressure cook the dal with water, a pinch of turmeric and oil for 1 whistle. Once the pressure releases, add the chopped tomato and pressure cook for 2 more whistles. (Add some water if required)

                   

Mash the cooked dal and keep it aside. Heat oil in a kadai. Add mustard. Once it starts popping, add hing and curry leaves. Add the sliced onions and saute for a minute. Add the mashed dal and tomato mixture. Mix well.

                  

                  

Add sambar powder, salt, jaggery, tamarind paste and water. (Add water such that the sambar is not too thin nor too thick). Bring it to a boil. Simmer for 2 minutes.

                  

Serve hot with rice, idli's, dosa's..... with ghee.