Drumstick Sambar

Ingredients

• - 1/2 cup toor dal
• - 250g drumstick (murungakkai)
• - Lemon-sized tamarind
• - 2 tbsp sambar powder
• - 1/4 tsp turmeric
• - 2 tsp oil
• - 1 tsp mustard seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Prepare drumstick: Wash 4-5 drumstick (murungakkai) pods. Scrape lightly and cut into 2-inch pieces.
3. Soak tamarind: Soak a marble-sized tamarind ball in 1 cup warm water for 15 minutes. Squeeze out all pulp and strain.
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. Add mashed dal: Add the mashed toor dal to the pan. Stir well to combine. Add half cup water to adjust consistency.
6. Simmer: Bring to a gentle boil and simmer 8-10 minutes until sambar thickens slightly.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.
8. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.
9. Add tempering: Pour the sizzling tempering into the sambar. Stir gently.
10. Serve: Adjust salt and sourness. Drumstick sambar should be thin, tangy and flavourful. Serve with steamed rice, idli or dosa.