Tomato 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 tomatoes: Wash and roughly chop 4 ripe red tomatoes — the more ripe they are, the better the colour and flavour.

3. 3

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

4. 4

   Cook tomatoes: Add tamarind water and chopped tomatoes to a pan. Add half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1.5 tsp sambar powder and salt. Boil 8-10 minutes pressing tomatoes until they dissolve.

5. 5

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

6. 6

   Simmer: Simmer 8-10 minutes until bright red-orange sambar is well blended.

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. Fry 30 seconds.

9. 9

   Add tempering: Pour tempering into sambar.

10. 10

    Serve: Adjust salt and sourness. Tomato sambar has a bright colour and tangy flavour. Serve with steamed rice, idli or dosa.