Pearl Onion 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 shallots: Peel 15-20 small shallots (pearl onions). Keep them whole — they are the hero of this sambar.

3. 3

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

4. 4

   Fry shallots: Heat 1 tbsp oil. Add whole peeled shallots and fry 5-6 minutes until lightly golden.

5. 5

   Cook shallots in tamarind: Add tamarind water to the fried shallots along with half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1.5 tsp sambar powder and salt. Boil and cook 8 minutes.

6. 6

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

7. 7

   Simmer: Simmer 8-10 minutes until sambar thickens.

8. 8

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

9. 9

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

10. 10

    Serve: Adjust salt. Pearl onion sambar is a restaurant favourite — the shallots add a delicious sweetness. Serve with idli, dosa or rice.