Sambar

Ingredients:

• 2 cups Toor or Tuvar (split yellow pigeon peas)
• 4 tbsps Sambar Masala
• 1 cup chopped eggplant (cut into 2"cubes)
• 1 cup chopped potato (cut into 1"cubes)
• 10 pearl onions, peeled and cored
• 10-12 baby okra
• 1/2 cup pumpkin
• 10-12, 3"long pieces of drumstick (optional)
• Golf ball-sized lump of tamarind
• 3 tbsps ghee (clarified butter)
• 1 tsp mustard seeds
• 8-10 curry leaves
• 3 dry red chillies
• Salt to taste
• Chopped fresh coriander leaves

Preparation:

• Boil the lentils and Sambar Masala with enough water till they are soft. The consistency should be that of a thick soup.
• Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.
• Add this purée to the lentils. Mix well. Add salt to taste.
• Simmer and add the potatoes to the lentils. Cook till the potatoes are half cooked. Now add the other vegetables and cook till done.
• Heat the ghee in a small pan and add the dry red chillies, mustard seeds and curry leaves. Fry till the spluttering stops and add to the boiled lentils. Mix well.
• Garnish with chopped green coriander and serve hot with Idlis, Vadas or plain boiled rice.