Sambar

Ingredients

• 1 cup split pigeon peas (toor dal), rinsed
• 4 cups water, plus more as needed
• 1/4 teaspoon ground turmeric
• 1 tablespoon tamarind paste, dissolved in 1/2 cup warm water
• 1 cup peeled and cubed pumpkin or butternut squash
• 1 drumstick (moringa) or carrot, cut into 2-inch pieces
• 1 small eggplant, cubed
• 1 small potato, peeled and cubed
• 1 tomato, chopped
• 2 tablespoons sambar powder
• 1.5 teaspoons kosher salt, plus more to taste
• 3 tablespoons sesame oil or vegetable oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chilies
• 1/4 teaspoon asafoetida (hing)
• 12 fresh curry leaves
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. In a large pot or pressure cooker, combine the pigeon peas, 4 cups water, and turmeric.
2. If using a pressure cooker, cook on high pressure for 12 minutes and let pressure release naturally; if using a regular pot, simmer covered for 35 to 40 minutes, stirring occasionally, until the lentils are fully soft and mushy.
3. Whisk the cooked dal smooth with a whisk or immersion blender directly in the pot; set aside.
4. In a separate large pot, combine the pumpkin, drumstick, eggplant, potato, and tomato with enough water to just cover them, and simmer over medium heat for 12 to 15 minutes until the vegetables are just fork-tender but not falling apart.
5. Stir the mashed dal into the pot of cooked vegetables along with the tamarind water, sambar powder, and salt.
6. Bring to a gentle simmer over medium heat and cook uncovered for 10 to 12 minutes, stirring occasionally, until the flavors meld and the stew reaches a medium-thick, pourable consistency; add water if it becomes too thick.
7. Meanwhile, make the tempering: heat the oil in a small saucepan over medium heat and add the mustard seeds, cooking until they pop, about 30 seconds.
8. Add the cumin seeds, dried red chilies, and asafoetida, and cook for 15 seconds until fragrant.
9. Add the curry leaves carefully, as they will sputter, and cook for 15 seconds until crisp and aromatic.
10. Pour the hot tempering, oil and all, directly over the simmering sambar and stir it in immediately so the aroma is sealed in rather than lost to the air.
11. Taste and adjust salt and tartness, garnish with chopped cilantro, and serve hot with steamed rice, idli, or dosa.

Nutrition

Calories	210
Protein	9 g
Fat	8 g
Carbs	27 g
Fiber	8 g
Sodium	430 mg

Estimated per serving