Cluster Beans Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.

2. 2

   Prepare cluster beans: Wash 100g kothavarangai (cluster beans). Trim ends and cut into 1-inch pieces.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

4. 4

   Cook cluster beans: Add tamarind water, cluster beans, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sambar powder and salt. Boil and cook 10-12 minutes.

5. 5

   Add mashed dal: Add mashed dal and half cup water.

6. 6

   Simmer: Simmer 8-10 minutes until sambar is well blended. Cluster beans add a slight bitterness.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.

8. 8

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

9. 9

   Add tempering: Pour tempering into sambar.

10. 10

    Serve: Adjust salt. Cluster beans sambar has a distinct earthy flavour. Serve with steamed rice or idli.