Subj : Onion Sambar (Thick Gravy) To : All From : Ben Collver Date : Sun Sep 28 2025 08:33 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Onion Sambar (Thick Gravy) Categories: Indian, Sauces Yield: 3 Servings 1/2 c Toor dal 1 lg Onion; chopped 3/4 ts Bengal gram dal 1 Coconut; grated 1 ts Ghee Chinese parsley; chopped Tamarind pulp - (almond sized) 1 ts Coriander seed 1 Dried red chili 1/4 ts Mustard seeds 1 ts Salt Cook toor dal ahead of time with a pinch of turmeric in 1-1/2 to 2 cups water until tender. Soak tamarind in hot water. When cool, extract the pulp. Fry coriander seed, dal, red chiles, and coconut, without ghee, in that order until spices brown a little. Then add coconut. In another vessel, add ghee and fry mustard seeds until they stop popping. Add onion and saute until slightly golden. Then add tamarind juice and salt. Cook until onion becomes soft. Grind the fried spices dry, then add 1/2 cup of water and grind to a smooth paste. Add this paste to the onions and cook 5 to 10 minutes more. Add cooked dal and parsley, bring to boil and remove from fire. Enjoy over rice for lunch or with dosai, idli, or chapatis for dinner. Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .