Sambar

Ingredients

• •Toor dal
• •Tamarind
• •Vegetables

Steps

1. 1Rinse toor dal and pressure cook it with turmeric and a little oil until completely soft and mushy, then whisk it smooth.
2. 2Soak tamarind in warm water for 15 minutes, then squeeze out and strain the pulp to get a tangy tamarind extract.
3. 3Cut mixed vegetables such as drumstick, pumpkin, eggplant, and shallots into chunks, then boil them in the tamarind water with a little turmeric and salt until just tender.
4. 4Stir in sambar powder and let the vegetable mixture simmer for five minutes so the raw spice smell cooks off.
5. 5Add the cooked, mashed toor dal to the pot along with enough water to reach a medium-thick, pourable consistency.
6. 6Simmer everything together for another 10 to 12 minutes, stirring occasionally, until the flavors meld and the vegetables are fully cooked through.
7. 7Heat a little oil or ghee in a small pan and temper mustard seeds, dried red chilies, curry leaves, and a pinch of asafoetida until fragrant.
8. 8Pour the tempering over the sambar and serve hot with steamed rice, idli, or dosa.