Carrot sambar comes in handy when there are no other vegetables to be added in sambar. It tastes really good and goes well with rice and other tiffin items.
Toor dhal - 3/4 - 1 cup
Red Onion - 1 medium chopped thin and long slices
Tomato - 2 medium chopped
Green chillies - 2 slit long
Tamarind - 2 inch piece
Sambar powder - 1 or 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Carrot - 2
Cilantro - for garnishing
Oil - 2 tbsp
Salt as needed
Mustard seeds, urad dhal, ingu/hing, jeera, methi seeds, curry leaves - all few.
Cook toor dhal with water enough to fill and place in a pressure cooker and cook for 2 whistles. Keep it aside.
Soak tamarind in water and extract a dilute pulp.
Heat oil in kadai/vessel and fry onions... also add green chillies and saute... fry till onions are transparent or light brown and next add chopped tomatoes and fry till they are mashed well... then add chopped into thin slices carrot and fry for a minute ... add tamarind pulp and 2 cups of water and allow it to boil and cook till the carrots are cooked... next add the cooked toor dhal and mix ... also add the powders and salt and let it just come to a boil for 4 - 5 mts ...remove from stove and add the temperings... garnish with chopped cilantro.