Ingredients for preparing Beetroot Sambar

• Toor dal : 1 cup
• Beetroot : 1 cup
• Tomato : 1
• Green chillies : 2
• Tamarind : lemon size
• Turmeric Powder : 1/2 tsp
• Grated Coconut : 1/4 cup
• Red chilli powder : 1tsp
• Coriander powder:2tsp
• Fenugreek seeds powder:1 tsp
• Asafoetida powder: A pinch
• Coconut oil : As needed
• Mustard  : 1 tsp
• Shallot : 1
• Cumin seed : 1/2 tsp
• Dry red chilli :2
• Curry /coriander leaves :few
• Salt as needed

Method for preparing Beetroot Sambar

1. To begin with, pressure cook toor dal with pinch of turmeric powder and 2 cups of water for 3 to 4 whistle. Check if the cooked dal turned out to be soft and thick.
2. Soak tamarind in warm water for 15 minutes and extract juice from it.
3. Heat oil in a pan; add green chillies and saute for a minute. Then add tomato, beetroot and salt. Stir-fry for 4 to 5 minutes until the vegetables become soft. Close the pan with a lid, cook the vegetables on a medium flame.
4. When the beetroot is half cooked add chilli powder,coriander powder and salt; stir-fry for few minutes until the oil separates .
5. Then add cooked dal with beetroot, mix well and let the mixture boil.
6. Then add tamarind juice, a pinch asafoetida powder and fenugreek seeds powder, mix well and simmer for 2 to 3 minutes.
7. Mean while roast grated coconut till it become brown colour. Heat oil in a pan; add mustard seed, when they splutter add shallots, cumin seeds, dry red chillies and curry leaves. Add this seasoning to the sambar.
8. Finally add roasted coconut to the sambar. Garnish with chopped coriander leaves and serve.

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