Traditional Sambar

Ingredients

• Tamarind: 1 tbsp tamarind + ⅓ cup hot water
• Dal: ½ cup (100 g) tuvar/arhar dal, ¼ tsp turmeric, 1½–1¾ cups water
• Vegetables: 1–1½ cups chopped vegetables (okra, beans, potatoes, brinjal, pumpkin), 1–2 drumsticks, 6–7 pearl onions or 1 sliced onion, 1 tomato, ¼ tsp turmeric, ½ tsp chilli powder (optional), salt, 1½–2 cups water
• Sambar powder: 1–1½ tbsp
• Tempering: 2 tbsp sesame oil, ½ tsp mustard seeds, 1–2 dried red chillies, 10–12 curry leaves, 2 pinches asafoetida, 5–6 fenugreek seeds (optional)
• Garnish: 1 tbsp chopped coriander (optional)

 

Method

Tamarind: Soak tamarind in hot water for 20–30 minutes. Squeeze well and strain to make pulp. Set aside.

Cook dal: Rinse dal and pressure cook with turmeric and 1½–1¾ cups water for 7–8 whistles (or 9–10 minutes) on medium heat. Allow pressure to release naturally, then mash until smooth.

Cook vegetables: Add vegetables, onion, tomato, turmeric, chilli powder, salt and 1½–2 cups water to a pan. Cook over medium-low heat until vegetables are almost tender, avoiding overcooking.

Make sambar: Add tamarind pulp and sambar powder to the vegetables. Stir in mashed dal and simmer over medium-low heat until it reaches a boil and becomes frothy. Turn off the heat.

Temper: Heat sesame oil in a small pan. Add mustard seeds and let them crackle. Add dried chillies, curry leaves, fenugreek seeds and asafoetida. Fry briefly until fragrant and the curry leaves are crisp.

Finish: Pour the tempering over the hot sambar, cover and rest for 4–5 minutes to allow the flavours to infuse. Garnish with coriander and serve hot.