Potato Masala with Chappathi was great. Whenever I make chappathi I add flak seed meal, I hear a lot about the benefits of flak seed but mostly it makes the chappathi soft.
1 cup Toor dal
1 cup tamarind pulp
onion 1/2 cut into small pieces
1 1/2 tbsp Sambhar powder
drumsticks (frozen variety is available in Indian grocery stores)
seasoning – mustard, cumin, curry leaves,asfoetida, few methi seeds
Cilantro few sprigs
1. Cook the dal with a little bit of oil and turmeric powder.
I also keep the tamarind with a little water in another vessel along with the dal. It is easy to get the pulp this way. Tamarind paste can be used about 1 tbsp, but I prefer soaking the tamarind in water and getting the pulp.
2. In a vessel pour oil and season with the ingeredients mentioned above.
3. Add the onions and fry till soft, a garlic (cut into pieces) can be added.
4.Add the drumstick and fry for some time.
5.Now add the tamarind pulp and the sambhar powder let it cook till the drumstick is cooked a little bit.
6.Now add the mashed dal and salt. Let it cook for some time. Add a little bit of water if too thick.
7.Add the cilantro leaves.
You could dry roast corriander, cumin, red chillies and pepper and powder them mix it in a little bit of water and add to the sambhar almost at the end for a superb smell and a slightly different taste.
This is the most basic recipe. This was the first recipe I mastered, once you get the hang of cooking sambhar the rest of the recipes are easy to master.