Sambar (Maya Nair)

Recipe Ingredients

1/2 cup	118ml	Tuar dal or yellow split peas
2 cups	125g / 4.4oz	Onions (medium)
10		Fresh or frozen okra - (to 12), optional
3		Tomatoes - (or one can), (large) quartered
1 tablespoon	15ml	Tamarind extract
2 tablespoons	30ml	Coriander powder
1 tablespoon	15ml	Chile powder
1 teaspoon	5ml	Turmeric powder
1/2 teaspoon	2.5ml	Methi powder
1/2 teaspoon	2.5ml	Hing powder
1/4 teaspoon	1.3ml	Mustard seeds
1/4 teaspoon	1.3ml	Methi seeds
1 tablespoon	15ml	Vegetable oil
		Salt - to taste
4 tablespoons	60ml	Coriander leaves - chopped
		Few curry leaves - optional

Recipe Instructions

Cook the dal with chopped onions, turmeric powder, chile powder and sufficient water. Cut the okra in two inch pieces and saute them in a frying pan with one teaspoon oil until dry and slightly browned. Mash the cooked dal with a wooden spoon and add the salt, coriander powder, methi powder, hing and the tamarind extract. Simmer for a few minutes and add the tomatoes and okra and half of the coriander leaves. When the vegetables are cooked, heat oil in a fry pan with a splatter screen or a lid and pop the mustard seeds. Remove pan from the fire, add the curry leaves and methi seeds. Add this seasoning to the sambar and garnish with the rest of the coriander leaves.

Hint. Other vegetables that can be added to sambar are potatoes (which do not freeze well), shallots, pearl onions (available frozen), cucumber, Indian or oriental eggplant (baingan), beans, carrots, lima beans or squash.

Source:
kerala.org/cuisine

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