Back to 6 servings dal 0.5 cup toor dal (split pigeon peas), rinsed 0.25 teaspoon turmeric 1.5 cups water, for cooking the dal sambar 1 tablespoon tamarind, soaked in 1/3 cup hot water, pulp strained; or 1 tablespoon tamarind paste 1.5 cups mixed vegetables, such as drumstick, carrot, potato, pumpkin, okra or green beans, chopped 6 pearl onions, or 1 small onion, thickly sliced 1 tomato, quartered 0.25 teaspoon turmeric, for the vegetables 1.5 cups water, for cooking the vegetables 1 tablespoon sambar powder, up to 1.5 tablespoons to taste 0.5 teaspoon jaggery, optional salt, to taste tempering 2 tablespoons sesame oil, or coconut oil, sunflower oil or ghee 0.5 teaspoon mustard seeds 1 dried red chilies, halved, seeds removed 10 curry leaves 5 fenugreek seeds, optional 2 pinches asafetida (hing), omit for gluten-free garnish 1 tablespoon cilantro, chopped, for garnish
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1 Step 1: Soak the tamarind in the hot water for 20 to 30 minutes, then squeeze it and keep the pulp, discarding the solids.2 Step 2: Rinse the toor dal, drain, and pressure cook it with the turmeric and 1.5 cups water for 7 to 8 whistles, or about 10 minutes on medium heat. Let the pressure release naturally, then mash the dal until completely smooth and set aside.3 Step 3: Chop the vegetables into pieces, keeping quick-cooking ones larger and firmer ones smaller. Put them in a pan with the onions, tomato, 1/4 teaspoon turmeric, a pinch of salt and 1.5 cups water.4 Step 4: Cook over medium-low to medium heat until the vegetables are almost tender, about 10 minutes, taking care not to overcook them.5 Step 5: Add the tamarind pulp, sambar powder and jaggery if using, and stir well.6 Step 6: Add the mashed dal, stir thoroughly, and thin with a little water if too thick. Simmer on medium-low until it comes to a boil and a frothy layer forms on top, then switch off the heat, cover and set aside. Adjust the salt.7 Step 7: For the tadka, heat the oil in a small pan over medium heat and add the mustard seeds, letting them crackle.8 Step 8: Add the dried red chilies, then immediately the curry leaves, fenugreek seeds and asafetida, taking care as the oil splutters. Fry until the chilies change color and the leaves crisp, without burning.9 Step 9: Pour the hot tadka into the sambar, cover and rest for 4 to 5 minutes so the flavors infuse. Garnish with cilantro and serve.getsaucepan.com/r/ebe38b9b-2bc5-5920-a1dd-0586e68c5cb5
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