Authentic Vengaya Sambar

For paste
1 tbsp whole dhania
1/2 tsp channa dal
1/2 tsp fenugreek seeds
4 whole dry red chillies
3 shallots chopped
3/4 cup fresh grated coconut
a few sprigs of curry leaves
1 tbsp vegetable oil

Other Ingredients
2 tsp ghee
1 tsp mustard seeds
1 whole dry red chilly.
Peeled and washed shallots (a dozen) - chopped in half or quartered if they are big.
1 medium sized tomato - chopped
1 lime sized ball of tamarind
1/4 tsp turmeric
1 tsp salt
1/4 tsp asafoetida
few small pieces of jaggery. 
1small bunch of cilantro (coriander leaves)
a few more sprigs of curry leaves
1 cup of cooked, mashed toor dal.


Instructions
In a pan, heat 1 tbsp oil and fry the channa dal, whole dhania, fenugreek, chopped shallots, red chillies, coconut and curry leaves. Once slightly browned, set aside to cool. This needs to be ground into a smooth paste.

In the same pan, add 2 tsp ghee. Add the mustard seeds and let splutter. Add a few sprigs of curry leaves and the whole red chilly.  Into this add the chopped shallots. Once the shallots are fried and almost translucent, add chopped tomatoes. Into this add tamarind water obtained from soaking the ball of tamarind in water for about 30minutes. Add salt, turmeric powder , asafoetida and the jaggery. Let it cook together for a few minutes. Then transfer all the contents to a heavy bottomed vessel and boil for about 15minutes until the raw smell of the tamarind goes away and the vegetables are nicely cooked.

Next add the ground paste to the vessel and stir well. Let it boil for a few minutes. Finally add the very well mashed toor dal. Again let the contents boil for a few minutes. In the end, add chopped cilantro leaves and curry leaves.

Vengaya sambar is ready!!