Tamarind Sambar

Method

1. 1

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

2. 2

   Soak tamarind generously: For tamarind sambar use a bigger lemon-sized ball of tamarind — this is a tamarind-forward version. Soak in 1.5 cups warm water 15 minutes. Extract and strain.

3. 3

   Make the base: In a pan add tamarind water, half tsp turmeric, 1.5 tsp red chilli powder, 1.5 tsp coriander powder, 2 tsp sambar powder and salt. Bring to a boil.

4. 4

   Cook tamarind: Simmer the tamarind base uncovered 10 minutes to reduce and concentrate the flavour.

5. 5

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

6. 6

   Simmer: Cook on medium heat 8-10 minutes until sambar thickens.

7. 7

   Make tempering: Heat 2 tbsp sesame 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 tempering into sambar. Add 1 tsp ghee for richness.

10. 10

    Serve: Adjust salt and sourness. Tamarind sambar is deeply tangy and flavourful. Serve with steamed rice and papad.