Milagai Killi Sambar (Green Chili Sambar)

Steps

1. 1
   Rinse the toor dal and cook it with about twice the amount of water and a pinch of turmeric until soft (about 2-3 whistles in a pressure cooker).
2. 2
   Strain the cooked dal, keep the liquid, and reserve an equal amount of water for later use.
3. 3
   In a pot, add the green chilies, sliced onion, and a handful of curry leaves along with some water; cook until the onions soften and the mixture becomes fragrant.
4. 4
   Soak the tamarind in a little water, squeeze to extract the pulp, then strain to get the tamarind juice.
5. 5
   Add the chopped tomatoes and tamarind juice, mix well, and cook until the tomatoes turn soft.
6. 6
   Pour in the cooked dal along with the reserved water, then stir everything together thoroughly.
7. 7
   Season with salt, bring to a boil on high heat, then reduce to medium and simmer for about 10 minutes to let the flavors fully develop.
8. 8
   Once the sambar is well boiled and fragrant, turn off the heat and serve hot with rice or crispy papadums.