For sambar:
½ cup toor dal
Tamarind, small gooseberry sized ball.
10-12 pearl onions.
1 small carrot,peeled and chopped
½ green bell pepper,cubed
1 small tomato, finely chopped
½ teaspoon turmeric powder
Salt
To roast and grind:
1½ tablespoons coriander seeds
1 tablespoon channa dal
¼ teaspoon fenugreek seeds
3-4 dried red chilies
1 tablespoon urad dal (optional)
2 teapoons grated coconut
To temper:
1 teaspoon mustard seeds
10-12 curry leaves
2 tablespoons oil