This sambar is one of my favorites, my mother-in-law makes. She normally would make it for idli, dosa or vada. It is a sambar made without the sambar powder and easy to remember and make too.
Toor Dhal - 1cup
Moong Dhal - half cup
Tomato - 1
Garlic (if preferred)
Green chillies - 1
Onion & Tomato - thinly sliced / chopped fine
Coriander Leaves for garnishing
Take Toor dhal and Moong dhal and pressure cook until tender and easy to be smashed. Along with the dhal add one tomato, 1 green chillies, asafoetida and garlic (if required).
In a kadai pour a little oil and add mustard seeds,urud dhal, jeera, a pinch of fenugreek seeds, curry leaves, cut onions & tomatoes, turmeric powder and asafoetida (very little as we have already added some in the dhal). Once the onion & tomato is cooked add chilli powder and coriander powder(proportion should be [1:3]).Once the dhal is cooked smash it as much as possible and then add the sauted onions add the salt and bring it to a boil.
Powder a handful of coriander seeds finely and add it to the sambar just before removing it from the stove and garnish with chopped coriander leaves....
Can also add a little ghee in the end to make it taste rich. You can even try sambar idli with it.