Murunga elai sambar
A handful of cleaned moringa leaves A small ball of lemon-sized tamarind or readymade tamarind paste 1 cup boiled arhardal A small piece of asafoetida or hing 1 teaspoon sambar powder 1/2 teaspoon turmeric powder 1 tablespoon rice flour, optional 1 teaspoon oil Mustard seeds for seasoning Salt to taste Curry leaves, optional
Extract the tamarind juice. Add turmeric, hing, sambar powder and salt. Boil the mixture till the smell of tamarind is gone. Add moringa leaves and cook for some time. Mash the boiled dal and add it to the sambar. Rice flour can be added to thicken the consistency. Once the liquid starts to boil, take it off the flame. To prepare the tadka, heat oil and add the mustard seeds. Once they start to crackle, pour the tadka into the sambar.