Sambar

सांबार

• Time 40 min
• Serves 4-5
• Made with Satva Sambar Masala

Toor cooked soft, vegetables in late so they keep their shape, and the masala stirred in off the boil. The tamarind goes in before the masala, never after.

Ingredients

• ¾ cuptoor dal
• ½ tspTurmeric
• 2 cupsmixed vegetables (drumstick, pumpkin, brinjal, okra)
• 10shallots, or 1 onion in chunks
• 1tomato, chopped
• 1 tbsptamarind paste
• 1 tspjaggery
• 2½ tbspSambar Masala
• 1½ tspsalt
• 2 tbspoil or ghee
• 1 tspMustard Seeds
• ¼ tspMethi Seeds
• 2dry red chillies
• 10curry leaves
• a pinchasafoetida (hing)
• 2 tbspcoriander leaves

Method

1. Pressure-cook the dal with the turmeric and 2½ cups water for 4 whistles. Mash smooth.
2. Simmer the vegetables, shallots and tomato in 2 cups water with the salt until just tender, 8-10 minutes. Drumstick first, okra last, so everything keeps its shape.
3. Add the tamarind and jaggery and boil for 5 minutes.
4. Add the dal, bring back to the boil, then lower the heat. Stir in the sambar masala (loosened in a little water) off the boil and simmer gently 5 minutes.
5. Heat the oil, pop the mustard seeds, then the methi, red chillies, curry leaves and hing. Pour over and add the coriander.

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