Karnataka Udupi Sambar Tamarind Lentil Vegetarian Temple

Ingredients

• 3/4 cup toor dal
• 1 cup mixed vegetables — pumpkin cubed, drumstick, carrot
• 1 tbsp tamarind paste
• 2 tbsp freshly grated coconut — blended with water to coconut milk
• 1/2 tsp turmeric
• For Udupi sambar powder: 3 dried Byadagi red chillies, 1 tbsp coriander seeds, 1/2 tsp cumin, 4 black peppercorns, 1/4 tsp fenugreek seeds — dry-roasted and ground with 2 tbsp grated coconut to a paste
• For tempering: 2 tbsp coconut oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, 8 curry leaves
• 3 cups water
• Salt

Method

1. Pressure cook toor dal with 3 cups water and turmeric for 4 whistles. Whisk.
2. Add vegetables, tamarind paste and the ground sambar masala paste. Stir.
3. Simmer on medium for 12 to 15 minutes until vegetables are tender and the sambar is fragrant.
4. Add coconut milk. Stir. Season with salt.
5. For tempering: heat 2 tbsp coconut oil. Add mustard seeds — pop.
6. Add asafoetida and curry leaves. Pour over the sambar.