Sambar

From OSR

This recipe is adapted from a recipe in Seductions of Rice It freezes and reheats well, so don't be afraid to make a lot of it. Traditionally it would be eaten with idli, but you can also eat it with rice or some sort of flatbread or naan. If you like the tangy flavor, squeeze a little lime over it before serving.

Ingredients

Masala

All of the following should be whole spices:

1 teaspoon cumin

1 1/2 teaspoon coriander seed

Main Ingredients

1/2 cup toor dal or masur dal

3 1/2 cups water

1 clove garlic, chopped

1/2 teaspoon turmeric

1/2 teaspoon fenugreek

1 medium potato, cubed

1 medium onion, chopped

chopped green or red chilies or cayenne pepper to taste (it's traditional to make it spicy)

a little black pepper and salt to taste

Tadka

1 tablespoon neutral oil

1 teaspoon mustard seed

5-6 curry leaves

1/2 teaspoon asafoetida

Remaining Ingredients

1 cup chopped vegetables, such as eggplant, squash, zucchini, tomatoes, or perhaps okra

Tamarind pulp disolved in 2 1/2 cups hot water and strained, or tamicon dissolved in 2 1/2 cups water.

Directions

Toast the masala spices in a dry pan until fragrant but not scorched. When they are done pour them into a mortar and pestle and grind them into a coarse powder.

Combine the main ingredients, the masala powder and 2 cups of water in a large pot and begin cooking.

Next, make the tadka by sauteeing the spices in the oil, and then add this to the pot with the main ingredients.

Cook for 25 minutes (make sure the dal is done), and then add the remaining ingredients. Cook for an additional 30 minutes, or until the vegetables are done.