Sambar

Ingredients
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Toor dal 1/2 cup
Onion 1 small
Tomato 1 big
Green chilli 3
Vegitables(carrot,beans,drumsticks,potato,brinjal,tindora)
1/2 lime sized Tamarind(soaked in water)
Coriander leaves
Pinch of Termaric powder
Sambar powder 2 tbsp
Oil
Salt to taste

For Tempering
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1 tbsp Oil
Mustard seeds
little cumin seeds
1 red chilli
2 chopped garlic
curry leaves
1/2 tsp of urad dal
Little hing(asafoetida)
little Fenugreek seeds

Method
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In a presure cooker Toor dal, all vegitables, tomato, green chillis, Tamarind and turmeric powder, presure cook it.
In a hot pan 1tbsp oil and chopped onion fry this onion until golden brown color, and keep aside.
In a pan add cooked vegitables and dal in a medium heat. Add tamarind paste,sambar powder and salt. bring it to boil. Then add fried onion.
Finally add the Tempering to it.

Mangalore Buns

Ingredients
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All purpose flour/Maida
3 to 4 banana
1 tbsp Cumin seeds
5 tbsp Sugar
5 tbsp Curd
Salt to taste
Baking soda

Method
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Mix all these ingredients in a bowl to make a dough. Do not add water while preparing the dough.
Cover the dough and let it sit overnight at room temperature or for 24 hrs.
From the dough make small ball size dough, using the chapati rollers roll in such a way that thicker than the poori, but same size as poori.
Deep fry this in a pan until it golden brown color.
These buns will keep for about 1-2 days and need not be refridgerated.
Serve buns with Chutney.