Sambar

Ingredients (20)

• toor dal0.5 cup
• water1.5 cup
• tomatoes2
• turmeric powder0.25 tsp
• asafoetida1 pinch
• drumstick1
• brinjal1
• carrot1
• french beans3.5
• okra7
• tamarind
• sambar powder1.25 tbsp
• turmeric powder0.25 tsp
• salt
• water
• fresh coriander leaves2 tbsp
• oil2 tbsp
• mustard seeds1 tsp
• small onions7
• curry leaves1 sprig

Method

1. 1

   Wash the toor dal thoroughly.

2. 2

   Place the dal in a pressure cooker with the water, chopped tomatoes, turmeric powder and asafoetida.

3. 3

   Pressure cook for 4–5 whistles, or until the dal is soft.

4. 4

   Mash the cooked dal well using the back of a spoon or a whisk.

5. 5

   Soak the tamarind in warm water for 10–15 minutes.

6. 6

   Extract the tamarind juice and discard the fibres.

7. 7

   Place the vegetables in a saucepan with enough water to cover them.

8. 8

   Add the sambar powder and turmeric powder.

9. 9

   Cook until the vegetables are tender.

10. 10

    If using okra (ladies finger), sauté it in a little oil first to remove its stickiness before adding it to the sambar.

11. 11

    Add the mashed dal to the cooked vegetables.

12. 12

    Pour in the tamarind extract.

13. 13

    Add salt and additional water if required to achieve the desired consistency.

14. 14

    Bring the sambar to a gentle boil and simmer for 5–10 minutes.

15. 15

    Stir in the chopped coriander leaves.

16. 16

    Heat the oil in a small pan.

17. 17

    Add the mustard seeds and allow them to splutter.

18. 18

    Add the sliced shallots and sauté until lightly golden.

19. 19

    Add the curry leaves and fry for a few seconds.

20. 20

    Pour the tempering over the hot sambar and mix well.