Sambar

Ingredients

For 2 people

• 1/2 cup dried toor dal, rinsed
• 2 tbsp vegetable oil
• 1 1/2 tsp mustard seeds, divided
• 1 1/2 tsp cumin seeds, divided
• 12 curry leaves, divided
• 1/8 tsp asafoetida
• 1 medium yellow onion, chopped
• 4 oz carrots, chopped
• 4 oz Yukon Gold potatoes, cubed
• 4 oz green beans, cut into 1-inch pieces
• 1 medium tomato, chopped
• 1 tbsp sambar powder
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1 tbsp tamarind paste
• 3 cups water
• 1 cup hot water
• 1 tsp jaggery
• 2 tbsp chopped cilantro

Method

1. Cook the dalIn a medium saucepan, combine the rinsed toor dal, 2 cups water, turmeric, and 1/4 tsp of the salt. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Partially cover and cook for 22 to 25 minutes, stirring occasionally and skimming any foam, until the dal is soft and starting to fall apart. If the pot looks dry before the dal is tender, add a splash of hot water so it stays loose enough to mash.
2. Soak the tamarindWhile the dal cooks, stir the tamarind paste into 1 cup hot water in a small bowl and let it stand for 10 minutes. Mash the tamarind with a spoon, then strain it through a fine sieve, pressing on the solids to extract as much liquid as possible. Discard the pulp and keep the strained tamarind liquid.
3. Start the vegetable baseSet a 3-quart pot or deep skillet over medium heat and add 1 tbsp of the vegetable oil. Add 1 tsp of the mustard seeds, 1 tsp of the cumin seeds, 8 of the curry leaves, and the asafoetida. When the mustard seeds begin to pop, add the onion, carrots, potatoes, green beans, and the remaining 1/4 tsp salt. Cook for 6 to 8 minutes, stirring often, until the onion softens and the vegetables are lightly glossy.
4. Bloom the spicesAdd the chopped tomato, sambar powder, and cayenne pepper to the pot. Cook for 2 minutes, stirring and scraping the bottom, until the tomato breaks down and the spices smell aromatic. The mixture should look thick and saucy, not dry; if it starts sticking, add 1 to 2 tbsp water.
5. Build the stewPour in the strained tamarind liquid, the remaining 1 cup water, and the jaggery. Bring to a simmer, then cover and cook over medium-low heat for 10 minutes, or until the carrots, potatoes, and green beans are tender. Stir once or twice so the tamarind and spices do not settle on the bottom.
6. Combine and finish the bodyWhisk the cooked dal until smooth enough to pour, then stir it into the vegetable mixture. Simmer uncovered for 5 to 7 minutes, stirring frequently, until the sambar looks cohesive and lightly thickened. If you want a thinner consistency for serving with rice or idli, stir in a few tablespoons of hot water; if it seems too loose, simmer 2 minutes longer.
7. Make the final temperingIn a small skillet, heat the remaining 1 tbsp vegetable oil over medium heat. Add the remaining 1/2 tsp mustard seeds, the remaining 1/2 tsp cumin seeds, and the remaining 4 curry leaves, letting them sizzle for 20 to 30 seconds. Immediately pour this hot tempering over the pot of sambar, then stir in the chopped cilantro.
8. ServeLadle the sambar into bowls while hot. It should be spoonable, with the lentils lightly thickening the broth and the vegetables still distinct. Serve immediately with rice, dosa, or idli, or let it stand 5 minutes before serving so the flavors settle and the texture evens out. Chill leftovers within 2 hours.