Vegetable Coconut Sambar

Ingredients

• •½ teaspoon asafetida
• •1 teaspoon brown mustard seeds
• •4 dried cayenne peppers
• •2 tablespoons chana dal
• •2 tablespoons coconut oil
• •3 tablespoons coriander seeds
• •2 teaspoons cumin seeds
• •1 small handful curry leaves
• •1 drumstick vegetable
• •1 small eggplant
• •1 teaspoon fenugreek seeds
• •1 handful cilantro
• •1 small potato
• •2 red bell peppers
• •1 red chili
• •sea salt
• •2 teaspoons sesame oil
• •3 shallots
• •¼ cup tamarind pulp
• •⅔ cup toor dal
• •½ teaspoon turmeric
• •5 tablespoons unsweetened shredded coconut

Method

Adapted from foodandspice.com

1. 1To make the paste, heat the oil in frying pan over medium heat.
2. 2When hot, add the fenugreek seeds, cayenne peppers, asafetida, cumin seeds, coriander seeds and chana dal.
3. 3Stir and fry for a few minutes until the seeds have darkened a few shades.
4. 4Remove from heat.
5. 5Transfer the mixture to a food processor or blender along with the coconut and ¼ cup water.
6. 6Blend into a paste, adding just a bit more water if necessary.
7. 7Set aside.
8. 8In a medium saucepan, combine the toor dal and 2½ cups water.
9. 9Bring to a boil.
10. 10Cover.
11. 11Reduce the heat to medium-low.
12. 12Simmer gently for 1 hour until the dal is very soft.
13. 13Stir occasionally.
14. 14Do not drain.
15. 15Meanwhile, soak the tamarind pulp in 1½ cups hot water for 30 minutes.
16. 16Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible.
17. 17Discard the pulp and set the liquid aside.
18. 18Heat the coconut oil in a large saucepan over medium heat.
19. 19When hot, add the mustard seeds, cumin seeds, fenugreek seeds, chili and curry leaves.
20. 20Stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop.
21. 21Add the shallot.
22. 22Stir for another 2 minutes.
23. 23Add the vegetables, tamarind juice and salt to taste.
24. 24Cover.
25. 25Simmer for 10 minutes until the vegetables are tender.
26. 26Stir in the cooked toor dal and the paste.
27. 27Simmer for another 5 minutes.
28. 28Add ¼ to ½ cup water if the sambar is too dry.
29. 29Stir in the fresh cilantro or use as a garnish.