Rinse and soak thuvar dhall and channa dhall for two hours in
Soak 6 red chillies, 1 t. spoon salt, and hing in some water.
Grind the above two into a thick paste.
Add pepper, cumin seeds, and curry leaves to this.
Fry methi, 6 red chillies, and hing in little oil, and wet grind
the above mixture.
Boil enough water with tamarind paste, salt and turmeric so that
you can add the balls made out of thuvar dhall paste.
Add the methi mixture paste and boil this until the flavour comes
out. Make small balls out the thuvar dhall paste and add this to
the boiling sambhar. Cook for a few minutes and garnish with