Sambar (South Indian lentil and vegetable stew)

Ingredients

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• 1/2 cup toor dal, rinsed
• 1/4 tsp turmeric powder
• 3 cups water, divided
• 15 g tamarind (a lemon-sized ball), soaked in 1 cup warm water
• 2 cups mixed vegetables (drumstick, pumpkin, brinjal, carrot), in chunks
• 10–12 small onions (shallots), peeled, or 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 tbsp sambar powder
• 1 1/2 tsp salt
• 1 tsp jaggery, optional
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 2 dried red chillies
• 12 curry leaves and 1 pinch asafoetida
• 2 tbsp chopped coriander leaves

Method

1. Pressure cook the toor dal with the turmeric and 1 1/2 cups water for 4–5 whistles, until very soft. Let the pressure drop, then whisk the dal smooth.
2. Squeeze the soaked tamarind well in its water, strain the juice and discard the pulp.
3. Heat the oil in a heavy pot and add the mustard seeds. When they splutter, add the fenugreek, red chillies, curry leaves and asafoetida, then the shallots, and sauté for 3 minutes.
4. Add the vegetables and tomato and sauté for 2 minutes. Stir in the sambar powder and cook for 30 seconds.
5. Pour in the tamarind water, the remaining 1 1/2 cups water and the salt. Cover and simmer for 10–12 minutes, until the vegetables are just tender.
6. Add the mashed dal and the jaggery, then simmer for 5 minutes. Add a little hot water if needed so the sambar is pourable.
7. Stir in the coriander leaves, turn off the heat and let the sambar rest for 10 minutes before serving.