Mor Sambar

Ingredients

• 3/4 cup Plain Yogurt – Curd
• 1/3 cup Toor Dal
• 15 Ladies Finger, cut into inch size pieces
• 1 teaspoon sunflower oil
• a pinch of salt
• 2 teaspoon coriander seeds
• 5 dry red chillies
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1/4 teaspoon asafoetida
• 1 teaspoon salt

Instructions

1. 1

   --- Prep ---

2. 2

   Mix 3/4 cup of plain yogurt (curd) with 1/2 cup of water and mix well with a whisk to get rid of lumps. Set aside.

3. 3

   Boil 1/3 cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.

4. 4

   --- For Frying Ladies Finger ---

5. 5

   Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.

6. 6

   --- For the Curry ---

7. 7

   Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Dry roast fenugreek seeds on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool.

8. 8

   Grind the roasted seeds and the chilli to a fine powder. Set aside.

9. 9

   Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.

10. 10

    Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.

11. 11

    Switch off the flame and add in the yogurt-water mixture.

12. 12

    Serve hot with rice.