Tamarind Sambar

Ingredients

• - 1/2 cup toor dal
• - 250g pearl onions and tamarind
• - 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 for 4 whistles. Mash completely until smooth.
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. 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. Cook tamarind: Simmer the tamarind base uncovered 10 minutes to reduce and concentrate the flavour.
5. Add mashed dal: Add mashed toor dal and half cup water. Stir well to combine.
6. Simmer: Cook on medium heat 8-10 minutes until sambar thickens.
7. Make tempering: Heat 2 tbsp sesame 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 tempering into sambar. Add 1 tsp ghee for richness.
10. Serve: Adjust salt and sourness. Tamarind sambar is deeply tangy and flavourful. Serve with steamed rice and papad.