A recipe by Vinitha 🍲

Welfare & Inclusivity Officer of the University of Bath Tamil Society 25/26.

A comforting South Indian stew made with lentils, mixed vegetables, herbs and spices, often served with Idli (steamed fermented rice cakes). 

Ingredients

• 3/4 cup toor dal 
• 2 cups water
• 1-2 tbsp tamarind
• 1/4 cup coriander leaves
• 1 medium onion, diced
• 1 large tomato, diced
• 1 medium carrot, diced
• 1-2 vegetable drumsticks
• 1 green chilli
• 1 tbsp ghee
• 1 sprig curry leaves
• 1/2 tsp mustard seeds
• Pinch of fenugreek seeds
• 1/8 tsp asaefotedia
• 1-2 dried red chillies
• 2 tbsps sambar powder
• Spices: 3/4 tsp salt, 3/4 tsp red chilli powder, 1/4 tsp turmeric

Method

1. Wash toor dal until the water runs clear. Add to a pressure cooker with 2 cups of water and cook until soft. 
2. Scrape drumsticks lightly and rinse before chopping into 2-inch pieces.
3. Add the onions to a hot pot with 1 tsp oil and sauté for a minute. Add the vegetables and cook for a further 2 minutes.
4. Stir in the chilli powder and add 4 cups of water. 
5. When the vegetables are al-dente, add turmeric, sambar powder, salt and tamarind. Cook for 3-5 minutes. 
6. Smash the daal until a mushy texture then stir into the boiling sambar. Adjust salt and tamarind if needed. If too thick, add some water. 
7. Bring to a gentle boil and add coriander leaves. 
8. Heat a small pan with ghee. Add mustard seeds, fenugreek seeds and red chillies. Once aromatic, add curry leaves. 
9. Once the curry leaves crisp, add the asaefotedia and pour into the sambar. 
10. Serve hot. 

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