Arachuvitta Sambar

Ingredients
Moong dal/Toor dal-3/4 cup
Shallots-10,chopped
Tomato-1 big size,chopped
Brinjal-2
Potato-1
Carrot-2
Beans-1/3 cup,chopped
Tamarind Extract-3 tbsp
Turmeric-1/2 tsp
Garlic-2 crushed
Green chilli-2
Oil-2 tbsp
Salt-to taste

To temper
Mustard-1/2 tsp
Hing-1/4 tsp
Curry leaves-few
Ghee-1 tbsp
Fenugreek seeds-1/4 tsp

To roast and grind
Coriander seeds-1 tsp
Channa dal-1 tsp
Urad dal-1/2 tsp
Cumin-1/2 tsp
Coconut-2 tbsp
Red chilli-2
Curry leaves(optional)-few

Method
Dry roast and grind all the ingredients to a paste given under the table 'to roast and grind'.

Dry roast moong dal till nice aroma comes and let it cool down. add enough water and pressure cook dal with turmeric,garlic for 4 whistles.mash the dal and keep aside.

In a pan add oil and saute onion till raw smell leaves.add green chillies and tomato and saute it till it turns mushy.Add chopped vegetables with little dal water and cook it.Once it get cooked add tamarind pulp and boil it till raw smell leaves.now add the grinded paste and cook it for 2 minutes.

Add moong dal with enough water and salt . let it boil till desired consistency reached.

Finally temper it with items given under 'to temper'.

Garnish with coriander leaves.
It goes well with rice and any other tiffin items.

Notes
If u prefer u can roast and grind fenugreek seeds instead of tempering it.
Grinded paste are already roasted, avoid too much of boiling.
Since channa dal and coconut are added,sambar may get thicken later.so be cautious about the consistency.
Avoid overcooking of dal,you may lost nutrients.
You can add a tsp of sesame oil or ghee while cooking dal.