1. Cut tomatoes into small pieces, cut onions into long strips.
2. Heat oil in a pan add onions & fry till the onions turn pink in color, then add tomatoes & fry till tomatoes become pulp.
3. Add salt and tamarind water; bring to a boil then add the cooked dal.
4. Add the red chilli methi powder and boil till the raw tamirand smell goes.

For seasoning:
Heat oil in a pan add mustard seeds, urad dhal and channa dal. When mustard splutters, add curry leaves and pour over the sambar. Add chopped coriander leaves & serve hot with rice.

To make red chilli methi powder:

1. Fry 1/2 cup dried red chillies and 2 tbsp methi in a pan with very little oil.
2. Remove from the pan.
3. In the same pan, fry hing.
4. Cool all the ingredients and grind to a powder.
5. Store in an airtight jar.