Sambar - Dakshin Bharat Dishes

Recipe Ingredients

1/2 cup	118ml	Thur dal - (papu)
1 tablespoon	15ml	Bengal gram dal
1 teaspoon	5ml	Mustard seeds
2 teaspoons	10ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin seeds
1/2 teaspoon	2.5ml	Fenugreek seeds
8		Peppercorns
1		Vegetables - (tomato, onion, squash, potato, okra, raw banana, etc.)
1		Turmeric
1		Asafetida - (ingua)
6		Red chiles
2 tablespoons	30ml	Coconut gratings
2 sections		Curry leaves
1		Tamarind lump - (the size of a marble)
2 tablespoons	30ml	Oil
1		Coriander leaves
		Salt - to taste

Recipe Instructions

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chiles, asafetida, Bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.

Source:
Dakshin Bharat Dishes Cookbook by Jaya V. Shenoy

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