Sambar

• 1 cuptoor dal, rinsed
• 5 cupswater, divided
• 1/2 tspground turmeric
• 1 tbsptamarind paste
• 1 carrot, sliced
• 1 eggplant, small, cubed
• 1 cuppumpkin, cubed
• 1 tomato, chopped
• 4 shallots, peeled and halved
• 2 tbspsambar powder
• 1 tspsalt
• 1 tspjaggery
• 1 tbspvegetable oil
• 1 tspmustard seeds
• 1/2 tspfenugreek seeds
• 2 dried red chiles
• 10 curry leaves
• 1/4 tspasafoetida
• 1/4 cupfresh cilantro, chopped

quantities scale with servings

Method

1. 1

   Simmer dal with 3 cups water and turmeric in a covered pot 25-30 min until falling apart. Mash smooth.

2. 2

   Dissolve tamarind in 2 cups warm water. Add to a second pot with the vegetables, shallots, tomato, sambar powder, and salt. Simmer 12-15 min until the vegetables are tender.

3. 3

   Combine with the dal and jaggery. Simmer 8-10 min, adding water to reach a pourable stew.

4. 4

   Heat oil in a small pan. Crackle the mustard and fenugreek seeds 20 sec, then add chiles, curry leaves, and asafoetida for 15 sec.

5. 5

   Pour the tempering over the sambar. Top with cilantro and serve with rice or idli.