South Indian Sambar

1.Wash 1 cup of toor dal (split pigeon peas) and pressure cook with 3 cups of water until soft and mushy. Set aside.

2.In a large pot, heat 2 tablespoons of oil. Add 1/2 teaspoon of mustard seeds and let them splutter.

3.Add 1/2 teaspoon of cumin seeds, a pinch of asafoetida, 2-3 dried red chilies, and a few curry leaves. Saute for a minute until fragrant.

4.Add 10-12 pearl onions, cubed eggplant, diced potato, sliced carrot, and chopped tomato. Cook for 5-7 minutes until the vegetables are slightly softened.

5.Add 2 tablespoons of tamarind pulp, 2 teaspoons of sambar powder, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well and cook for a couple of minutes.

6.Pour in enough water to cover the vegetables and bring the sambar to a gentle boil. Simmer for 15-20 minutes until the vegetables are tender and the flavors have melded together.

7.Mash the cooked dal and add it to the pot. Stir well and simmer for an additional 5-10 minutes to thicken the sambar to your desired consistency.

8.Adjust the seasoning if needed. Serve the hot South Indian sambar with steamed rice or idli for a satisfying meal!