### TranslatedIngredients: 1/2 cup Sundakkai (Turkey Berries),1/4 cup Methi Leaves (Fenugreek Leaves) - tightly packed,1/2 cup Arhar dal (Split Toor Dal) - boiled and mashed,1/2 Tomato,1 Tamarind - lemon sized,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sambar Powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Mustard seeds,1/4 teaspoon Cumin seeds (Jeera),1 Dry Red Chilli,1/4 teaspoon Asafoetida (hing),Sunflower Oil - as required,Salt - to taste,Curry leaves - few,Coriander (Dhania) Leaves - few,Water - as required ### PrepTimeInMins: 30 ### CookTimeInMins: 35 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Sundakkai & Methi Leaves Sambar recipe, slit the sundakkai after removing the stem. Do not cut them into two.Meanwhile, wash the methi’s. Soak the tamarind in water and dilute it.Heat oil in a heavy bottomed pan. Add asafoetida and let it cook for about 10 seconds. Add mustard seeds, cumin seeds, dry red chilli and let it cook for about 10 seconds. Next, add the sundakkais and let it fry for at least 3 to 4 minutes. Add curry leaves and mix well.Next, add the methi leaves and cook till it becomes soft. Once done, add tomatoes, turmeric powder, sambar powder, coriander powder, salt and mix well. Let it fry for a minute.Add tamarind juice and remaining water and let it get boiled.Allow it to boil for around 8 to 10 minutes. After 8 to 10 minutes, add cooked dal and stir well. Cook until the sambar thickens and garnish it with coriander leaves.Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal.