Tangy Spicy South Indian Sambar

I can have this for breakfast or lunch or dinner, and you know why because sambar goes really well with almost everything, idli, Rice, dosa, roti to name a few. I made a quiet mild sambar however you can add extra red chillies to make it more spicy. The addition of tamarind (imlalee) gives it a tangy taste complimented by the sweetness of the Jaggery (gur). Preferably use toor dal rather than Moong dal as you will get a variation in colour and taste although in my pantry I had Moong dal at the time which is why I used it.
Recipe:
1 cup Moong Dal
2 tomatoes
1/2 to 1 onion
Roast & Grind:
5-6 dry red chillies
1tsp peppercorns
3 tsp coriander seeds
2 tsp cumin seeds
3 tsp channa dal
2 tsp urad dal
1 cup fresh/ desiccated coconut
handful of peanuts
Once the spices have been ground than add water and make into a paste.
Tamrind
Jaggery
Corriander for Garnish