Fenugreek Sambar (ISKCON)

Fenugreek Sambar

Tuvar dhal 3/4 cup
Chopped fenugreek leaves 1 cup
Cooked cubed potatoes 1 cup
Slit green chillies 4
Dry red chillies 2
Tamarind the size of a large lemon
Ghee 2 tbsps
Jaggery powder 1 tbsp
Rasam or sambar powder 2 1/2 tsps
Salt 2 tsps
Mustard seeds 1 tsp
Asofoetida 1 tsp
Split black gram dhal 1 tsp
Asofoetida powder 1/2 tsp

Cook the dhal with 1 1/2 cups of water in a pressure cooker. Churn till smooth and keep aside. Soak the tamarind in 1 1/2 cups of water, squeeze well and strain out the juice. Heat the ghee in a vessel, add the mustard, red chillies, black gram dhal and asofoetida. When the mustard seeds splutter, add the fenugreek, potato and green chillies. Fry for a few minutes then remove and set aside. In the same vessel, pour the tamarind juice and boil it with salt and jaggery powder for several minutes. Add the cooked dhal, the fried items and rasam or sambar powder. Boil until the sambar is reasonably thick. Remove and serve hot.