Soak the tamarind in half cup warm water for 10 minutes. Squeeze and extract the juice.
Pressure cook washed toor dal in 1 cup of water along with turmeric powder up to 2 whistle.
Skin, de-seed and chop the cucumber. Toss this into the pressure cooker and add 1 cup of water. Cook until the cucumber is done.
Dry roast the ingredients – red chilli, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, urad dal and channa dal. Wet grind this along with coconut and asafoetida to a smooth paste.
Add the ground paste along with salt, tamarind extract and jaggery into the cooker. Simmer for 10 minutes or until the masala is cooked. Add water to reach the desired consistency.
In a separate pan, heat oil, let the mustard seeds splutter and then add curry leaves. Top the sambhar with this garnish.
By Ria Samuel