Tamil Nadu Sambar Classic Tamarind Lentil Vegetables Madurai

Ingredients

• 3/4 cup toor dal — pressure cooked soft
• 1 medium tomato — quartered
• 1 cup mixed vegetables — carrot, drumstick, peas or any seasonal vegetables
• 2 tbsp tamarind paste
• 2 tsp sambar powder (store-bought or homemade)
• 1/4 tsp turmeric
• 3 cups water
• Salt
• For tempering:
• 2 tbsp sesame oil (gingelly oil — essential for Tamil Nadu sambar)
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 10 curry leaves
• 2 dried red chillies
• 1 small onion — finely sliced (pearl onions preferred)

Method

1. Pressure cook toor dal with 3 cups water, turmeric and tomato until completely soft. Whisk.
2. Add tamarind paste, sambar powder and vegetables.
3. Add more water if needed — sambar should be moderately thin and flowing.
4. Simmer on medium for 12 to 15 minutes until vegetables are tender and the sambar is fragrant. Season with salt.
5. For tempering: heat 2 tbsp sesame oil (this is non-negotiable for Tamil Nadu sambar — the distinct flavour of gingelly oil defines Tamil sambar).
6. Add mustard seeds — pop. Add cumin, asafoetida, curry leaves, dried red chillies and sliced pearl onions.
7. Fry until onions are lightly golden.
8. Pour tempering over the sambar.