ചുണ്ടങ്ങ സാംബാര്‍

Ingredients:

Toor dal                          : 1/2 cup
Chundanga                      : 200 gms
Tamarind                         : a small lemon size
Salt to taste
Turmeric pdr                   : a  pinch
Asafoetida powder          : a  pinch

 For grinding:

Red chillies                     : 4 nos
Coriander seeds              : 2 tbsp
Fenugreek seeds             : 1/4 tsp
Channa dal                     : 1 tsp
Grated coconut               : 1 cup

For seasoning:

Mustard seeds                 : 1 tsp
Red chillies                     : 2 split into 2
Oil as required
Curry leaves                    : 1 sprig

Method:

Crush chundanga lightly to open it and put it in water and keep aside.

Roast red chillies, fenugreek seeds, coriander seeds and channa dal till it slightly changes the colour. Now add the coconut gratings and fry till it changes its colour slightly.  When it cools grind it adding little water  into a coarse paste and keep aside.
Soak tamarind in 1 cup of water for 30 mins and take the extract.
Cook tur dal adding 1 cup of water in a pressure cooker.
Wash and drain the chundanga well . Heat 1 tbsp of oil in a kadai, add the chundanga and saute for 3 minutes. Add this to the cooked tur dal. Add turmeric pdr, salt and tamarind extract. Adding 1/2 cup of water, cook this for 5 mins.  Now add the ground paste to this, mix well. Sprinkle asafoetida to this. Boil for 2 mins, and remove from fire.