Sambar using roasted spices

Making sambar using home-made masala is not a hectic job at all. My family love it this way. We hear lots of stories on readymade masalas(spices) like they include animal fats, that they do some sort of adulteration etc. etc. What's the need of readymade ones when we can make it in no time. If spending 5 minutes extra in kitchen can give you peace and health, then it's worth the risk.  It's always better to use home made stuffs as far as we can. It's not that I don't use readymade stuffs at all..but a big NO to masalas .. I make my own garam masala and use a blend of my own spices for chana masala,pav bhaji, tandoori chicken or sambar.  We bring home made red chilli,coriander and pepper powders all the way from India and all thanks to my aunts there who never say 'huff' to our orders. :) I can assure you that this sambar is as tasty as the ones made with store-bought spices. Follow the instructions and recipes to the point and you get to eat delicious sambar in no time.

INGREDIENTS

Shallots                       6 tbsp

Tomatoes                      3/4 cup

Green chilly                          2

Masoor Dal              1/4cup/ 6 tbsp

Turmeric powder              1/2 tsp

Tamarind(with seed)**    10 gm/ lemon sized 
Vegetable               500gms/ 1/2kg

To Grind:

Coconut oil         2tbsp
Fenugreek                   1/2 tsp

Cumin                         1 tsp

Garlic                          2

Asafoetida                   a generous pinch

Coconut                       3/4 cup

Curry leaves                3

Red chilli powder       1 tbsp

Coriander powder       1 tbsp

Tadka:
Coconut oil     4-5 tbsp
Mustard seeds    1 1/2 tsp
Curry leaves    8-10
Dried red chilli      3

METHOD:

1. Soak tamarind in hot water and squeeze to take pulp. 

2. Pressure cook dal alongwith turmeric powder, onion, tomatoes and tamarind pulp.

3. After one whistle, open the pressure cooker and add vegetables except brinjal/eggplant and ladyfingers. These cook really fast and so it's safer to add later. Close the lid and turn off the flame after one whistle. Open the lid immediately. Add eggplants and lady fingers to this. Keep it aside.

4. Heat oil in another pan and dry roast coconut with cumin, fenugreek and curry leaves till the coconut turns dark brown. Switch off the flame and add asafoetida,  red chilli and coriander powders to it. Saute for a few seconds till the raw smell goes. Let it cool.

5. Make a paste of this roasted coconut and spice mix using water enough to blend.

6. Pour this paste to the cooked gravy and simmer for about 5-6 minutes. Turn off the flame.

7. Heat 4-5 tbsp of coconut oil in another pan and splutter mustard seeds in it. Throw in red chillies and curry leaves. Pour this tadka over the gravy and close the lid. Let it remain closed for a minimum of 5 minutes.

** Adding tamarind at first gives a nice flavor to the vegetables and thus the sambar