Taro Root Sambar

Ingredients

• - 1/2 cup toor dal
• - 250g taro root (seppankizhangu)
• - 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 taro root: Peel 200g taro root (seppankizhangu). Cut into 2-cm cubes. Parboil in water with turmeric 5 minutes. Drain.
3. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
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. Add mashed dal: Add mashed dal and half cup water. Stir well.
6. Simmer: Simmer 8-10 minutes. The taro makes this sambar slightly thicker.
7. Make tempering: Heat 2 tbsp 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.
9. Add tempering: Pour tempering into sambar.
10. Serve: Adjust salt. Taro root sambar is hearty and filling. Serve with steamed rice, idli or dosa.