Capsicum - 1 or 2 depending on the size
Toor Dhal - 1/2 cup
Sambar Powder - 2 tsp
Tamarind - lemon sized
Pearl Onion - 10
Tomato - 1
Mustard seeds - 1/2 tsp
Broken Urad Dhal - 1/2 tsp
Cumin seeds - 1/2 tsp
Aesfoetida - 1 pinch
Red Chillies - 2
Pressure cook the toor dhal. Mince capsicum by removing the inside seeds, onion and tomato.
In a kadai, add 1 tsp of oil. Add the onion, tomato and capsicum and saute for few minutes.
Add the dhal, turmeric, sambar powder and salt. Capsicum takes less time to cooks. So within five minutes add the tamarind extract. Allow it to boil for five more minutes.
Once the raw smell of sambar powder and tamarind goes off, swtich it off.
Season the sambar with the items mentioned for seasoning.
Garnish using coriander leaves and curry leaves.