Okra, Tomato, Split pigeon peas Sambar(Bendekayi,Tomato, Bele Saru)

                                                       Ingredients

                                                      1/2 cup split pigeon peas or

toor dal(thogari bele)
15 to 20 okra (bendekayee)
1-2 tomatoes1 onion (erulli)

1 tsp mustard seeds (sasuve)

1 stalk curry leaves (karibevu)

2 red chillies (ona mensinakayee)

2 pinch of asafetida (ingu)

2 to 3 tsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut
1/2 tsp turmeric powder (arishina)
2 tsp chillie powder (kharada pudi)
2 tsp MTR sambar powder
(sambar pudi)                                                

1 tsp tamarind paste or liquid                                                                       (hunise huli)

                                                  1/2 tsp sugar or brown sugar (bella)

             Salt to taste

Method
Wash and Cook the split pigeon peas or toor dal (bele) with 2 cups of water in the pressure cooker. Add all the above mentioned masala ingredients in the blender and blend it into a smooth paste. Put the masala aside. Now slice the onion, tomato and okra (bendekayi). Add okra (bendekayi) to the pan, place it on the stove and shallow fry for few minutes and put it aside. Take another pot or pan, add oil and place it on the stove. When oil heats up, add mustard seeds, after seeds pops, add curry leaves, asafetida(ingu), red chillies, then add onion. Fry until onion is pinkish brown. Now add tomato. Fry little longer, then add ground masala. Fry for few more seconds, add okra (bendekayi) and cooked split pigeon peas or toor dal (bele). Bring it boil. Sambar is ready to eat. Sambar goes well with Rice, Roti, Chapathi, Dose, Idli.
Serving size; 4 to 6