Drumstick Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and a pinch of turmeric for 4 whistles. Mash completely until smooth.

2. 2

   Prepare drumstick: Wash 4-5 drumstick (murungakkai) pods. Scrape lightly and cut into 2-inch pieces.

3. 3

   Soak tamarind: Soak a marble-sized tamarind ball in 1 cup warm water for 15 minutes. Squeeze out all pulp and strain.

4. 4

   Cook drumstick: In a pan add tamarind water, drumstick pieces, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sambar powder and salt. Bring to a boil and cook 8-10 minutes until drumstick is tender.

5. 5

   Add mashed dal: Add the mashed toor dal to the pan. Stir well to combine. Add half cup water to adjust consistency.

6. 6

   Simmer: Bring to a gentle boil and simmer 8-10 minutes until sambar thickens slightly.

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. Fry 30 seconds.

9. 9

   Add tempering: Pour the sizzling tempering into the sambar. Stir gently.

10. 10

    Serve: Adjust salt and sourness. Drumstick sambar should be thin, tangy and flavourful. Serve with steamed rice, idli or dosa.