Tomato sambar or thakkali sambar is a delicious variation of South Indian sambar made with tomatoes and lentils. It can be served with South Indian snacks like idli, dosa, medu vada. Tomato sambar can also be served with rice.
First soak tamarind in hot water for 15 to 20 minutes.
After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.
Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
Puree the chopped tomatoes to a smooth and fine consistency. Keep aside.
Cooking lentils
In a bowl, rinse tur dal a couple of times.
Add the rinsed tur dal in a 2 to 3 litre pressure cooker together with the tomato puree and and thickly sliced pearl onions or regular onions.
Now add turmeric powder and a pinch of asafoetida.
Add 1.25 cups of water. Mix very well.
Pressure cook for 8 to 10 whistles or 12 to 15 minutes on a medium to high heat.
When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Making tomato sambar
Keep the cooker with the cooked lentils on a low to medium heat. Add the tamarind pulp to the lentils inside the cooker.
Add the sambar powder. Season with salt as per taste. Mix very well.
Add 1.5 to 2 cups water to thin the consistency. Stir well. You can add the amount of water as per your needs.
For idli, you can make a slightly thin sambar and for rice, you can make a slightly thick tomato sambar.
Bring the sambar to a simmer and then add 1 or 2 slit green chilies.
Continue to simmer the sambar on a medium heat for 10 to 12 minutes or till you get the desired consistency. Cover and keep aside.
Making tempering
Heat sesame oil or any other oil in a small pan.
Add mustard seeds and crackle them. Keep the heat to a low while tempering.
Then add the dry red chilies, curry leaves and a pinch of asafoetida. Fry for a few seconds till the red chilies change color and the curry leaves become crisp. Do not burn the spices.
Pour the entire tempering mixture into the sambar inside the cooker. Cover and set aside for 5 minutes for the tempering flavors to infuse with the thakkali sambar.
Serve tomato sambar hot with steamed rice or with idli or dosa or medu vada.