Step 1

firstly, in a pan heat 1 tsp coconut oil and roast ¼ tsp methi.

Step 2

now keeping the flame on low add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal and 1 tsp chana dal.

Step 3

roast until the spices turn golden brown.

Step 4

further, add 20 dried red chilli, few curry leaves and roast until the chillis turn crisp.

Step 5

cool the spices completely and transfer to the blender along with ¼ tsp hing.

Step 6

blend to a slightly coarse powder and sambar powder is ready.

Step 7

firstly, heat 2 tbsp oil and saute 20 small onion, 3 clove garlic and 1 chilli for 2 minutes.

Step 8

add ¼ tsp turmeric and 1 tsp salt. saute for a minute.

Step 9

further add 1 tomato and saute well.

Step 10

now add ¾ cup tamarind extract and 1 cup water.

Step 11

cover and boil for 10 minutes or until raw flavour are gone.

Step 12

add 1½ cup toor dal and mix well adjusting consistency as required.

Step 13

further get to a boil for 2 minutes.

Step 14

add 3 tsp prepared sambar powder and 1 tsp jaggery.

Step 15

mix well and boil for a minute.

Step 16

prepare the tempering by heating 2 tsp oil.

Step 17

splutter 1 tsp mustard, ¼ tsp methi, few curry leaves, pinch hing and 2 dried red chilli.

Step 18

pour the tempering over sambar.

Step 19

add 2 tbsp coriander and mix well.

Step 20

finally, enjoy onion sambar with hot steamed rice.