Menthya Sambar

Instructions

1. 1

   In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2 cups of water. Pressure cook for 4-5 whistles or until the dal is completely soft and mushy. Once the pressure releases, open the lid and mash the dal lightly with the back of a spoon. Set aside.

2. 2

   Soak the tamarind in 1 cup of warm water for 20-30 minutes. Squeeze well to extract the juice and discard the pulp. In a large pot, add the tamarind extract, drumstick pieces, sambar onions, and brinjal. Add sambar powder, jaggery, and salt. Pour in 1 cup of water. Bring to a boil and cook on medium heat for 10-12 minutes, or until the vegetables are tender but still hold their shape.

3. 3

   Pour the cooked, mashed dal into the pot with the vegetables. Mix well and add another cup of water, or more, to adjust the consistency to your liking. Bring the sambar to a gentle simmer and let it cook for 5-7 minutes for all the flavors to meld together.

4. 4

   Heat ghee or oil in a small pan (tadka pan) over medium heat. Add the mustard seeds and let them splutter. Lower the heat and add the fenugreek seeds. Sauté for 30 seconds until they turn reddish-brown and aromatic, but be careful not to burn them. Add urad dal, broken dry red chillies, hing, and curry leaves. Sauté for another 30 seconds until the dal is golden.

5. 5

   Pour the hot tempering over the simmering sambar and mix well. Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for 10 minutes before serving hot with steamed rice, idli, or dosa.