Sambar

About this Sambar

Sambar is the everyday curry of South India: toor dal simmered until creamy, then lifted with tamarind, sambar powder and whatever vegetables are in the kitchen. Drumstick gives it its signature flavour, but it is endlessly flexible. A big pot feeds six and tastes better the next day.

• 300 gToor Dal, rinsed
• 300 gDrumstick, cut into 5 cm lengths
• 200 gOnions, chopped
• 200 gTomatoes, chopped
• 50 gTamarind, soaked in warm water
• 20 gSambar Powder
• 5 gTurmeric
• 5 gMustard Seeds
• 5 gCurry Leaves
• 30 mlVegetable Oil
• 15 gSalt

Plus water and a little salt to taste.

How to prepare Sambar

1. 1

   Put the toor dal in a pan with 900 ml of water and the turmeric. Bring to the boil, then simmer for 30-35 minutes, skimming any foam, until completely soft. Mash until creamy.

2. 2

   Meanwhile soak the tamarind in 200 ml of hot water for 15 minutes, then squeeze and strain, discarding the pulp.

3. 3

   Add the drumstick, half the onion and the tomatoes to the dal with a splash of water. Simmer for 10-12 minutes until the drumstick is tender.

4. 4

   Stir in the tamarind water, sambar powder and salt. Simmer for 8-10 minutes so the flavours marry. Add water if it is too thick - it should be pourable.

5. 5

   For the tempering, heat the oil in a small pan. Add the mustard seeds; when they pop, add the curry leaves and the remaining onion and fry until golden.

6. 6

   Pour the tempering into the sambar, stir once and serve hot with idli, dosa or rice.

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