Field Beans Sambar

Method

1. 1

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

2. 2

   Prepare field beans: Shell or wash 100g fresh mochai field beans. If using dried, soak overnight and pressure cook 4 whistles separately.

3. 3

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

4. 4

   Cook field beans in tamarind: Add tamarind water, field beans, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1.5 tsp sambar powder and salt. Boil and cook 10-12 minutes until beans are tender.

5. 5

   Add mashed dal: Add mashed toor dal and half cup water. Stir well.

6. 6

   Simmer: Cook on medium heat 8-10 minutes until sambar is well blended.

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 sizzling tempering into the sambar. Stir gently.

10. 10

    Serve: Adjust salt. Field beans give a hearty texture to this sambar. Serve with steamed rice, idli or dosa.