Saravana Bhavan Sambhar / Restaurant style sambhar

I am a very big fan of Saravana Bhavan Sambhar.we used to order sambhar idlies,where cute mini idlies will be floating in a pool of sambhar.we will literally drink the sambhar .It wud be a perfect match made in heaven.I was frantically searching for this recipe.When I saw the recipe in geetha's space,cudn't stop myself from trying this.Geetha has beautifully explained the recipe in her post here .I have altered a bit.Also I have added sugar as a flavouring agent at the end,to bring out the real taste of retaurant.Its almost 3 years,I tasted this sambhar.It was too good to have with idlies.I prepared today mini idlies .

Recipe Source : En Samayal Araiyil

Ingredients:
For pressure cooking:
1.Toor dal                    -          1/2 cup
2.Onion                        -           1/2 (big)
3.Tomato                     -            1 (medium sized)
4.salt                            -            as required

For grinding:
1.Roasted gram/chutney dal             -           1 tbsp
2.Tomato                                          -            1
3.Turmeric pwdr                              -            1 tsp
4.Chilli pwdr                                   -             1 tbsp
5.Coconut                                         -              2 pieces

For tempering :
1.Onion                                   -          ( 1/2 big) chopped
2.Green chillies                      -           2 (chopped)
3.Mustard seeds                      -           1/2 tsp
4.Cumin seeds                         -           1/2 tsp
5.Fenugreek seeds                   -            1/2 tsp
6.Urad dal                                -            1/2 tsp
7.Curry leaves                         -            few
8.Red chillies                          -            2 to 3
9.Cilantro                                -             a hand full

For garnishing;
1.Cilantro                                     -            few
2.Sugar                                         -            1/4 tsp

Method:
* Take  a pressure cooker,add toor dal,finely chopped onion,tomato ,bit turmeric pwdr and cook with water for 3 whistle.After the whistle is relaesed,mash the dal roughly and keep it aside.
* Grind all the ingredients under "for grinding " into a fine paste ,adding little water.We can also use shredded coconut ,instead of using whole coconut.
* Take a pan or kadai,add oil and temper with mustard,cumin ,curry leaves and methi seeds.When it splutters,add the chopped onion and green chillies.When it is sauteed well,Add the cooked dal into the pan and bring it to boil.

* When the mixture comes to sizzling boil,add the grinded paste,cover and cook in low for 10 mins.
* When the sambhar is cooked,add red chillies ,curry leaves and cilantro and turn off the stove.Cover the sambhar,as the aroma will be retained.This step is very essential in bringing the taste of restaurant style sambhar.
* At last ,add sugar and mix.This is purely optional,but this is a restaurant touch.Serve with idlies,dosai or pongal.Perfect match for these tiffins.

The recipe for soft idlies is here

 Sending this to Aipi and Priya's Bookmarked Recipes events