Dry roast all the ingredients except the coconut together. Roast in low to medium heat until they start turning a little golden and the aromas start floating around and up your nose. Don’t laugh.
Let the spices cool down a little bit and add the ¼ cup of coconut to this and grind together to get a dry coarse powder.
This is what I do with my toor daal for all my sambar and rasams. I pressure cook about ¼- ½ cup of toor daal with water and when cooked, I use an electric hand blender and blend it into a smooth paste. I just like my daal really smooth without chunky uncooked bits.
Add the cooked daal to the sambar and let this boil for about 5-7 mins. Add salt to taste if needed.
When the sambar start boiling, add the fresh ground powder in here and cook for another 5-7 mins. It does smell heavenly at this point and I realize myself that I can never attain emotionless self control. I’m just too damn attached to food. If there is a kitchen in heaven, I’ll be sent there to help out and I’m ok with it. I’m sure God will have the best and the latest gadgets.
I served with a side of my favorite podalangai poriyal. It’s hard to find fresh podalangai here but anytime I see it and its fresh, that’s what will be served for dinner that day.
Enjoy. Peace out.