Sambar (South Indian Lentil & Veg Stew)

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1. 1Step 1: Rinse 160g toor dal several times in fresh water until it runs almost clear, then put it in a pan with 700ml (3 cups) of water and bring to the boil. Reduce the heat and simmer, with a lid left ajar, for 45 minutes, or until soft. Alternatively, cook with just 500ml (2 cups plus 2 tablespoons) of water for around 8 minutes in a pressure cooker. Use a potato masher to mash it into a thin porridge.
2. 2Step 2: Meanwhile, for the sambar, put 60 g seedless tamarind block in a heatproof bowl, pour over 150ml (¾ cup) of boiling water and leave to soak for 15 minutes. Use your hands to separate the flesh from the fibrous strings, then strain the juice into a bowl. (Skip this step if using tamarind paste.)
3. 3Step 3: For the sambar powder, trim and deseed 10 dried Kashmiri chillies, then toast them in a dry frying pan until they begin to char; set aside. Toast 1 tbsp coriander seeds, ½ tsp cumin seeds, ½ tsp fenugreek seeds and ½ tsp black peppercorns until aromatic. Add 20 curry leaves and continue toasting until they look dry, then set aside as well. Finally, toast 1 tbsp chana dal and ½ tbsp urad dal until golden. Once cooled, put everything in a spice grinder along with 1 tsp ground turmeric and ¼ tsp asafoetida and grind to a fine powder. You can store any leftovers in an airtight jar for several weeks.
4. 4Step 4: Peel and halve 8 round shallots for the sambar; trim 2 green finger chillies and halve lengthways; dice 1 tomato, 1 carrot, 1 potato, and 1 small aubergine; cut 5 okra into chunks; trim the lower stems of 20 g coriander and finely chop the rest. Keep everything separate.
5. 5Step 5: Heat 2 tbsp vegetable oil in a casserole and sauté the shallots over medium heat until golden. Add the tomato and chillies and sauté for 1 minute more, then add the remaining vegetables, ¼ tsp ground turmeric, ¾ tbsp salt, and 750ml (3 cups plus 2 tablespoons) of water. Bring to a boil, then simmer, covered, for 10 minutes until the vegetables are softening.
6. 6Step 6: Add 2 tablespoons of the sambar powder, the tamarind juice (or dissolved paste) and the mashed dal. Return to a boil, then turn off the heat.
7. 7Step 7: For the tempering, heat 3 tbsp vegetable oil in a small pan and add ½ tsp mustard seeds and ¼ tsp fenugreek seeds. Once they sizzle, add 3 dried chillies, a handful of curry leaves and, as soon as the leaves are crispy, ⅛ tsp asafoetida.
8. 8Step 8: Pour it over the sambar followed by the chopped coriander. Cover with a lid to let it infuse for 2 minutes, then give it a good stir and serve.