Sambar

Method

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   What is Sambar: Sambar is a thin, tangy South Indian lentil and vegetable stew. It is eaten daily in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. It is served with idli, dosa, rice or vada. Every family has their own recipe.

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   Cook the dal: Wash half cup toor dal (split pigeon peas — yellow coloured lentils available at any Indian grocery store) thoroughly. Pressure cook with 2 cups water, a pinch of turmeric and a few drops of oil for 4-5 whistles until completely mushy. If no pressure cooker, boil in a pot for 40-50 minutes. Whisk the cooked dal smooth with a spoon.

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   Prepare the tamarind water: Soak a small lemon-sized ball of tamarind in 1.5 cups warm water for 15 minutes. Squeeze with hands to extract all the juice. Strain to remove fibres. This tangy tamarind water is the base of sambar.

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   Understand sambar powder: Sambar powder is a blend of roasted coriander seeds, cumin, pepper, dried red chillies, chana dal, urad dal, curry leaves and turmeric ground together. Store-bought MTR or Aachi sambar powder is excellent for beginners. You will need 2 tbsp for this recipe.

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   Cook the vegetables: In a pot add the tamarind water, 1 cup mixed vegetables — pearl onions (small onions), drumstick pieces (moringa — gives authentic flavour), tomatoes and brinjal or carrot. Add half tsp turmeric and salt. Boil on medium heat for 12-15 minutes until vegetables are cooked but not mushy.

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   Add sambar powder: Add 2 tbsp sambar powder to the vegetables. Stir well and boil for 5 more minutes. The broth will turn a beautiful reddish brown colour and fill the kitchen with an amazing aroma.

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   Add the cooked dal: Pour the whisked toor dal into the pot. Stir well and mix everything together. Add water if the sambar is too thick — it should have a thin soup-like consistency. Simmer on low heat for 10 minutes.

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   Make the tempering: Heat 2 tsp oil in a small pan until hot. Add 1 tsp mustard seeds and wait for them to pop and splutter loudly — about 30 seconds. Then add half tsp cumin seeds, 2 dried red chillies broken in half, a pinch of asafoetida powder (hing — this has a strong smell but transforms the flavour completely) and 1 sprig of curry leaves. They will sizzle immediately. Be careful of spluttering.

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   Finish the sambar: Pour this entire tempering into the sambar pot immediately. It will bubble and release an incredible aroma. Add fresh coriander leaves. Taste and adjust salt and tamarind — add more tamarind water if you want more tang.

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    Serve: Sambar is best served piping hot. Pour generously over steamed rice or serve alongside idli and dosa as a dipping accompaniment. It keeps well in the refrigerator for 2 days — reheat before serving.