Cook the tuvar dal till tender then mash.
Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
Add the red chilli and coriander seeds.
Add a 3 sprigs of curry leaves and the grated coconut and roast.
They should all turn light brown and aromatic.
Cool and grind to a fine paste with a little water.
Heat 1 tblsp oil in a pan.
Add the mustard seed.
When they splutter add 1/2 tsp of urad dal and the hing.
Fry for a minute.
Add the onions and green chillies, slit and the rest of the curry leaves.
Add your choice of vegetables Fry till you get a nice aroma.
Add a little water.
Cover and cook till the veges are done.
Extract pulp from the tamarind and add to the vegetables.
Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
Add the mashed dal and the ground masala.
Mix weel and add a little water if reqd.
Simmer for a few mins.
Serve with dosas, idlis or rice.
And enjoy.

Boil dal in a pressure cooker
Slice onions, tomatoes length wise, slit green chillies
Heat 2 tsps oil in a kadai, add chopped onions and green chillies.
Fry until onions are transparant, add tomatoes
After tomatoes are done, add cooked dal, turmeric, tamarind, sambar powder, salt, water and boil.
Add Chopped coriander, grated cocconut, boil the sambar on low flame for 5-10 minutes.
In the end add seasoning.
Serve hot with idlis or rice.

Soak the tamarind in water(hot water will be faster & easier) and extract the juice from it
Chop the onion,tomato & green chillies and keep them aside
Grind the grated coconut & cumin seeds into a fine paste and set it aside
Pressure cook Thoor dhal & radish till the radish becomes well cooked. Keep them aside
Heat oil in a kadai, add mustard seed,fenu greek seed & urad dhal. Allow them to splutter. add curry leaves and fry for 5 seconds
Now add the onion,tomato & green chillies and fry till they become tender
Pour the tamarind extract to this and add turmeric powder , asafoetida & sambhar powder and leave it to boil for 3 min
Now add the mashed Thoor dhal& cooked radish.
Then add the ground paste and again leave it to boil for 5 - 10 min
Garnish with some coriander leaves

Clean the vegetables and slice into long pieces.
Wash the dal.
Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
Mash the tamarind in 1 cup water and strain.
Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves

Heat little oil and season with little mustard seeds.
Add peeled onions and then chopped tomatoes.
Fry well and pour water with salt and turmeric.
Boil till well done
Add ground mixture of dhania and chillies. Boil for few more minutes.
Just before removing from fire add gram powder which is made into a paste with water.
Garnish with curry leaves and corinader leaves.

Grind the roasted split gram/pottukadalai into a fine powder
Mix the above ground powder with water and make it to a thin fine solution.
A ratio of 3 to 4 times of water to the above powder is a good approximation.
In a kadai, heat oil and add hing and mustard seeds.
Once it starts spluttering add urad dal followed by green chillie and curry leaves.
Then add shallots, once the shallots become translucent add the chopped tomato.
Once the tomato becomes mushy add the sambar powder
Then add the prepared solution followed by tamarind concentrate.
Add salt to your taste needs.
Allow it to boil until the raw smell of pottukadalai goes away (it took around 15 mnts for me in medium flame).
Stir the mixture to prevent formation of lumps.
Stirring also helps in avoiding stickiness at the bottom.
If it becomes more thick u can add water as needed.

Presurre cook the dal with tomato for 3 whistles.Add a pinch of turmeric powder and little oil when cooking.
Dry roast the above mentioned ingredients and grind them to make powder.
Add the onion cut into big pieces, salt and chilli powder to the cooked dal.Presurre cook it for one whistle only.
Then add the tamarind paste and the ground powder. Allow it to cook for few minutes.
Heat oil in pan. Add mustard seeds, channa dal and urad dal.
After the mustard seeds splutters add coriander leaves, curry leaves and hing.
Then add them into the sambar.
Paruppu sambar with good aroma is ready for breakfast.
This sambar goes fine with idly, dosa and paniyaram.