South Sambhar

Sambhar is one of the lip-smacking delicacies of South India and inevitable part of Onasadya

INGREDIENTS

Red gram dal (tur dal)                              ½ cup
Water                                                     2 cups
Tamarind pulp, lemon- sized
piece
Hot water                                               1 cup
Green chilies, slit sideways                      2 nos.
Chopped mixed veg                               1 cup
(e.g. onion, radish, potato
etc,)
Water                                                    1 cup
Ground turmeric                                     ½ tsp.
Sambar powder                                     3 tsp.
Rice flour (optional)                               1 tbsp.
Extra water 2 tbsp.
Small bunch of coriander
leaves,chopped                                    to garnish
Salt                                                      As per taste

FOR TEMPERING
Brown mustard seeds                             1 tsp.
Asafoetida powder                                 ½ tsp.
Fenugreek seeds                                     ½ tsp.
Cumin seeds                                            ½ tsp.
Red chili, halved                                      1 no.
Oil                                                          1 tbsp.
A few curry leaves

METHOD
1. Wash red gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2
     cups water and bring to a boil. When boiling, cover pan with a lid, leaving slightly
     ajar. Lower the heat, and simmer dal gently for 1½ hours. Set dal aside without
     draining.
2. Soak the tamarind in 1 cup hot water for 15 minutes. Strain the tamarind water
    into another container, squeezing as much liquid as possible out of the tamarind
    pulp. Discard the pulp. Set the juice aside.
3. Select enough vegetables to fill approx.1 cup when chopped. Peel and prepare
    as necessary. Chop into 1 cm ( ½ in) pieces. Set aside

TEMPERING
1. Heat 1½ tbsps. oil in a heavy saucepan. Add the mustard seeds, asafoetida
    power, fenugreek seeds, cumin seeds, halved red chili, and a few curry leaves.
2. When the mustard seeds splutter, add the slit green chilies and chopped
    vegetables. Sauté for a couple of minutes.
3. Add tamarind juice, 1 cup water, salt to taste, ground turmeric, and Sambar
    Powder . Cover and simmer over a low heat until the vegetables are tender.
4. Add the undrained cooked dal. Simmer for 5 minutes, until thoroughly
    blended. If the sambar needs to be thickened, make a smooth paste of the rice.