Onion sambar

Ingredients:
1 packet frozen baby onions
1 tbsp chana dal
1 tbsp coriander seeds
8 red chilies whole
1/2 tsp black pepper
1 1/2 cup toor dal
1 tbsp jaggery
1 small gooseberry sized tamarind
2 tbsp coconut shredded
1/2 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 green chilies
2 tbsp oil
8 curry leaves
1 tbsp cilantro shredded
Salt to taste

Method:
In a frying pan add 1 tablespoon oil, put channa dal, coriander seeds, red chili, black pepper, coconut and fry until the chana dal and coconut turn golden. Remove onto a plate.
Grind everything along with cilantro and few curry leaves into a paste.
Take one tablespoon oil, put mustard seeds, curry leaves, asafoetida, turmeric and when the mustard pops add the onions and sauté for a while.
Extract the tamarind juice, add it to the onions, then add salt. Allow it to boil until the raw smell of the tamarind is gone. Add jaggery and the ground paste. Let it boil.
Pressure cook the dal and mix with the onion mixture.
Serve with rice, idli or dosa.