### TranslatedIngredients: 1 cup Arhar dal (Split Toor Dal),1 cup Tamarind - freshly squeezed,1 cup Shallot - peeled,10 Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,2 Tomatoes - quartered,1 tablespoon Sambar Powder,Salt - to taste,1 teaspoon Sesame (Gingelly) Oil - or vegetable oil,1 teaspoon Mustard seeds,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),6 Curry leaves,3 sprig Coriander (Dhania) Leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Vendakkai Vengayam Sambar Recipe, first cook the toor dal along with 2 cups of water and keep aside. Click to see how to cook dal in a pressure cooker. Once the dal is cooked, whisk the dal well and keep it aside.The next step is to cook the tangy sambar curry. Into the pressure cooker, add the tamarind water, a tablespoon of sambar powder, 10 to 12 pearl onions, the Vendakkai and tomatoes.Finally add salt to taste. Close the pressure cooker, place the weight on and allow it to cook until you hear two whistles. After the two whistles allow the pressure to release naturally.While the pressure is getting released we will prepare the seasoning for the sambar.In a small pan; add a teaspoon of sesame oil and allow it to heat. Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned. Add the asafoetida powder, stir it in and turn off the heat.Once the pressure is released completely, open the cooker. Add in the cooked lentils and stir well until it gets well combined into the tamarind vegetable curry. Next add in the prepared seasoning to the Vendakkai sambar and stir.Turn the heat on to high and bring the sambar to a boil. Allow it to boil for 3 to 4 minutes. Finally, stir in the chopped coriander leaves and stir. Turn off the heat.Serve the Vendakkai Vengayam Sambar along with Steamed Rice, topped with Ghee and Potato Roast
