Sambar (Tamarind Lentil Stew with Vegetables)

Rinse the toor dal, add 700 ml water and the turmeric, and boil 30–35 minutes (or 12 minutes in a pressure cooker) until the lentils have collapsed completely. Whisk them smooth.

Meanwhile soak the tamarind in 200 ml hot water for 10 minutes, squeeze it with your fingers and strain, discarding the fibres.

💡 Jarred tamarind concentrate is far stronger — start with 1 tsp in 200 ml water and taste before adding more.

In a wide pot, bring the strained tamarind water to a boil with the shallots, tomato, drumstick and other vegetables, plus 250 ml more water. Simmer 10–12 minutes until the vegetables are just tender.

Stir in the sambar powder and salt and boil 5 more minutes, until the sharp raw smell of the spice mix has cooked off and the liquid smells rounded.

💡 Boiling the tamarind before the dal goes in is deliberate — raw tamarind tastes harsh, and this is where it mellows.

Pour in the cooked dal, stir well and bring back to a gentle simmer for 5 minutes. It should be pourable, like a thin soup — add hot water if it has gone claggy.

For the tempering, heat the oil in a small pan until shimmering. Add the mustard seeds and wait for them to pop, then the dried chillies, curry leaves and asafoetida. Count 5 seconds and pour the whole thing into the sambar.

💡 It will splutter loudly when the curry leaves hit the oil — that is right. Keep a lid in your other hand and stand back a little.

Cover for 5 minutes so the tempering perfumes the pot, then stir it through with the coriander leaves. Serve with rice, idli or dosa.