Kerala style sambar

Ingredients

• 1/2 cup toor dal (100g yellow split peas/pigeon peas)
• 1/4 tsp salt (approx, or to taste)
• 1/4 tsp turmeric (or a little more, to taste)
• 1/2 onion ((or 1-2 shallots, depending on size))
• 2 cloves garlic
• 1 tomato
• 3 1/2 oz eggplant (100g aubergine - 1 small )
• 3 oz okra (85g, roughly 6)
• 3 oz carrot (85g, 1 small)
• 1 tbsp vegetable oil
• 1 tbsp tamarind (or similar amount paste/approx 1/2tbsp concentrate)
• 1/2 cup water (120ml)
• 1 tbsp vegetable oil ((or coconut oil))
• 1/2 tsp black mustard seeds
• 6 curry leaves
• 2 dry red chilis
• 1 tbsp sambar powder (or more, to taste)

Instructions

1. 1

   --- Prep ahead ---

2. 2

   Soak lentils night before, if using stove top method (see below).

3. 3

   If using a block of tamarind, soak the piece in the water while preparing everything else then drain out solids as you go to use later.

4. 4

   Dice the onion/shallot and garlic fairly finely then dice all of the other vegetables into small bite sized pieces.

5. 5

   --- For dal ---

6. 6

   For all cooking methods, rinse the toor dal well before cooking. Then use method below that suits best (note prep ahead if stove top).

7. 7

   If you have a pressure cooker, place the toor dal, salt, turmeric and 1 1/2 cups water (360ml) in the pressure cooker and cook on medium-high until 4-5 whistles. If you have an instant pot, cook on high for 9 minutes, For both, allow natural pressure release.

8. 8

   If you are using stove top method, soak the toor dal in plenty of water overnight (water needs to be at least to 1 cup measure with the half cup of toor dal in jug). Then drain and put in a pot with plenty of water - around 1 1/2 to 2 cups. Bring the pot to a boil, reduce to a simmer and cook for approx 45-50 minutes until very tender. Drain any excess water if it looks very watery.

9. 9

   Once lentils are cooked, set aside.

10. 10

    --- To cook vegetables (as dal cooking) ---

11. 11

    As the dal is cooking, warm the oil over a medium-high heat for the vegetables and add the onion and garlic. Cook for around 3-5 minutes until they have softened.

12. 12

    Add the carrot, stir then cover and reduce heat slightly. Cook for a couple minutes then add the eggplant, tomato and okra. Stir then cover again to cook a further 5 minutes or so, stirring now and then, until all the vegetables are tender but still hold their shape.

13. 13

    --- For tempering and finish ---

14. 14

    Once vegetables have cooked, add them to the lentils along with the tamarind water. Stir and cook the mixture a couple minutes while you prepare the tempering.

15. 15

    Warm the oil for the tempering over a medium-high heat, add the mustard seeds and cook a couple minutes so the seeds start to sizzle. Add the curry leaves and chilis, cook a minute or two more, then add the sambar powder. Stir then cook another minute, being careful it doesn't burn, then add the mixture to the dal-vegetable mixture.

16. 16

    Stir the mixture through, cover and cook a couple more minutes to allow flavors to mingle together then serve.