Spicy Mutton Sambar

1Wash the toor dal (1 cup) and pressure cook it with water until soft. Mash the cooked dal and set aside.

2In a large pot, heat oil (2 tbsp) and add mustard seeds (½ tsp). Once they splutter, add fenugreek seeds (½ tsp), dried red chilies (2-3), and curry leaves.

3Add chopped onions and sauté until they turn translucent. Then, add the mutton (1 lb) pieces and cook until they are browned on all sides.

4Add chopped tomatoes (2) and cook until they turn mushy. Then, add turmeric powder (½ tsp), red chili powder (1 tsp), coriander powder (1 tsp), cumin powder (½ tsp), and salt to taste.

5Pour in the tamarind pulp (½ cup) and mix well. Add water as needed to adjust the consistency of the sambar.

6Cover and cook until the mutton (1 lb) is tender. Add more water if required to prevent sticking to the bottom of the pot.

7Once the mutton (1 lb) is cooked, add the mashed dal and mix well. Let it simmer for a few more minutes to blend the flavors together.

8In a small pan, heat some oil (2 tbsp) and add asafoetida (½ tsp). Pour this tempering over the sambar and mix well.

9Garnish with fresh coriander leaves and serve hot with steamed rice or idli.