Pearl Onion Sambar

Ingredients

• - 1/2 cup toor dal
• - 250g pearl onions (chinna vengayam)
• - 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 half tsp turmeric for 4 whistles. Mash completely.
2. Prepare shallots: Peel 15-20 small shallots (pearl onions). Keep them whole — they are the hero of this sambar.
3. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
4. Fry shallots: Heat 1 tbsp oil. Add whole peeled shallots and fry 5-6 minutes until lightly golden.
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. Add mashed dal: Add mashed dal. Add half cup water and stir well.
7. Simmer: Simmer 8-10 minutes until sambar thickens.
8. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.
9. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Pour tempering into sambar.
10. Serve: Adjust salt. Pearl onion sambar is a restaurant favourite — the shallots add a delicious sweetness. Serve with idli, dosa or rice.