Sambar with steamed rice

Ingredients for 4 portions

• 100 gToor dal
• ≈ 350 mlWater, for the cooker
• 1 mlTurmeric
• 20 gTamarind
• ≈ 600 mlWater, hot
• 2 tbspGingelly oil
• 1 tspMustard seeds
• 1 mlFenugreek seeds
• 2Dried red chillies
• 1 mlHing (asafoetida)
• 2 sprigsCurry leaves
• 12Small onions (shallots), peeled
• 1Tomato, chopped
• 2Drumsticks (moringa), in 7 cm pieces
• 200 gBrinjal, small ones, in chunks
• 2 tbspSambar powder
• to tasteSalt
• 2 tbspCoriander leaves, chopped

On the side

• 350 gRice, sona masoori or ponni
• ≈ 800 mlWater, for the rice

Method

1. Wash the toor dal and put it in the pressure cooker with the water and turmeric.
2. Pressure-cook on medium heat for 4 whistles, about 15 minutes, and let the pressure drop by itself.
3. Soak the tamarind in the hot water.
4. Wash the rice two or three times, put it in a pan with the water and bring to the boil.
5. Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed. Keep it covered until you serve.
6. Peel the shallots and chop the tomato. Cut the drumsticks into 7 cm pieces and the brinjals into chunks.
7. Squeeze the tamarind well in the water and strain off the tamarind water, throwing away the pulp and seeds.
8. Heat the oil in a large pan and add the mustard seeds. When they splutter, add the fenugreek seeds, dried red chillies, hing and curry leaves.
9. Add the shallots and fry for 3 minutes, until glossy, then add the tomato and cook until it softens.
10. Add the drumsticks and brinjals, the tamarind water, the sambar powder and salt. Cover and simmer until the vegetables are tender, about 12 minutes.
11. Mash the cooked dal well and stir it into the sambar. Simmer for 5 minutes, until it thickens a little. Scatter the coriander leaves over and serve with the rice.

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