South Indian Sambar Recipe

Ingredients

• 4 oz (125 g) tuvar dhal
• 5 cups water
• 1 lime sized tamarind or 1 tsp tamarind concentrate
• 8 oz (250 g) either drumstick (see glossary), beans, potato, eggplant or lady's finger
• 10 curry leaves
• 1 Tbs coconut, grated
• 1 tomato, chopped
• 2 tsp sambar powder
• salt to taste

• 2 tsp oil
• 1 tsp black mustard seeds
• 1 pinch asafetida

1. Clean, wash and drain the tuvar dhal. Place dhal with the water into a heavy-bottomed pot or pressure cooker. Bring to boil and cook with the lid for 15-20 minutes in the pot or 4 minutes in the pressure cooker. Set aside.
2. Soak the tamarind in 1 cup of water and extract the tamarind juice. If using concentrate just add at the appropriate time. Set aside.
3. Chop the vegetable of your choice into 1 em (1/z in) pieces.
4. In a heavy-bottomed pot add the vegetables with the cooked tuvar dhal. Add curry leaves, coconut, tomato and salt to taste. Mix well. If the dish is very thick, add more water to bring it to the consistency you desire. Co0k over low heat tmtil the vegetables become soft. Ensure that the vegetables are not over cooked. Now add the sambar powder and tamarind juice and cook for another 5 minutes.
5. Meanwhile prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida. Pour the seasoning over the sambar, mix and cover with a lid immediately so that the flavors combine.
6. When ready serve the sambar with rice.