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Title: Onion Sambar (Thick Gravy)
Categories: Indian, Sauces
Yield: 3 Servings

1/2 c Toor dal
1 lg Onion; chopped
3/4 ts Bengal gram dal
1 Coconut; grated
1 ts Ghee
Chinese parsley; chopped
Tamarind pulp
- (almond sized)
1 ts Coriander seed
1 Dried red chili
1/4 ts Mustard seeds
1 ts Salt

Cook toor dal ahead of time with a pinch of turmeric in 1-1/2 to 2
cups water until tender. Soak tamarind in hot water. When cool,
extract the pulp. Fry coriander seed, dal, red chiles, and coconut,
without ghee, in that order until spices brown a little. Then add
coconut. In another vessel, add ghee and fry mustard seeds until they
stop popping. Add onion and saute until slightly golden. Then add
tamarind juice and salt. Cook until onion becomes soft. Grind the
fried spices dry, then add 1/2 cup of water and grind to a smooth
paste. Add this paste to the onions and cook 5 to 10 minutes more.
Add cooked dal and parsley, bring to boil and remove from fire. Enjoy
over rice for lunch or with dosai, idli, or chapatis for dinner.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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