Taro Root 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 taro root: Peel 200g taro root (seppankizhangu). Cut into 2-cm cubes. Parboil in water with turmeric 5 minutes. Drain.

3. 3

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

4. 4

   Cook taro: Add tamarind water, parboiled taro cubes, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sambar powder and salt. Boil and cook 8-10 minutes.

5. 5

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

6. 6

   Simmer: Simmer 8-10 minutes. The taro makes this sambar slightly thicker.

7. 7

   Make tempering: Heat 2 tbsp 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.

9. 9

   Add tempering: Pour tempering into sambar.

10. 10

    Serve: Adjust salt. Taro root sambar is hearty and filling. Serve with steamed rice, idli or dosa.