Toor dhal 1/4 cup
Tamarind juice 1/4 cup
Turmeric 1/2 tsp
Oil 1 tsp
Mustard 1/4 tsp
Jeera 1/4 tsp
Hing a big pinch
Curry leaves and coriander leaves few
Salt as per taste.
Remove the ends, wash and chop beans in medium pieces.
Wash and cut potato into medium pieces.
Wash toor dhal and pressure cook with turmeric and enough water for 2-3 whistles until mushy.
Separately pressure cook potato and beans and reserve the cooked water.
Heat oil in a pan add mustard, hing, jeeera, curry leaves and fry until mustard splutters.
Now add medium sizes of onion and fry until onion softens, toss in tomato and cook until tomato is cooked.
Now add the tamarind juice and a glass of water and cook for 3-4 mins until raw smell of tamarind juice goes.
Now add the cooked vegetables, sambhar powder, salt and boiled toor dhal.
Mix everything, and cook for 4-5 mins on medium flame add coriander leaves.
Serve beans potato sambhar with steamed rice, dont forget to add a dollop of ghee on top.
Any other vegetables of your choice can be added to the sambhar.
Instead of oil ghee can be used for tempering.
Make sure not to over cook the vegetables, they should be boiled and firm.