For Sambar paste
Wash the thur dal, add a pinch of turmeric powder, pour 2 cups of water and pressure cook up to 4 whistles. Keep the pressure cooked dal aside.
Heat oil in a pan and fry the coriander seeds, chana dal, red chillies, fenugreek seeds to golden brown. Finally add the coconut, give few stirs and switch off. Grind to paste and keep aside.
In a pan fry the shallots and green chillies in a teaspoon of oil for a minute. Pour in the tamarind juice. Add required salt and turmeric powder. Wait till the shallots are cooked.
Mash the cooked dal well and pour in to the pan. After 2 minutes add the Sambar paste and mix well. If needed, water can be added to bring in to right consistency. Do the seasoning with the given items and add to the Sambar.
By Ria Samuel