Sambar

Cook the recipe

Method

1. 1

   In a large, deep pan, bring 1.5 litres/2½ pints of water to a boil. Add 100g of toor dal, 1 chopped onion, 100g chopped carrots, 100g chopped pumpkin, 100g green beans, and 1 chopped tomato. Lower the heat to medium-low and simmer uncovered for 30 minutes.

2. 2

   Stir in 1½ tsp ground turmeric, 1½ tsp sugar, and 1½ tsp salt, then simmer gently for a further 15 minutes, or until the dal is tender.

3. 3

   Meanwhile, prepare the masala by heating 50ml of vegetable oil in a frying pan over medium heat. Add 1 tsp chana dal, 1 tsp fenugreek seeds, 1 tsp coriander seeds, 4 dried Kashmiri chillies, a handful of fresh curry leaves and 1 tsp asafoetida. Fry for 30 seconds to one minute, or until fragrant. Transfer this mixture to a spice grinder, blend to a paste, and stir it into the simmering vegetables.

4. 4

   For the tarka, heat 2 tbsp of vegetable oil in a clean frying pan over medium heat. Add 1 finely chopped onion, 1 tsp black mustard seeds, and 1½ tsp fenugreek seeds. Fry for about 10 minutes until the onion softens and turns golden-brown. Pour this tarka into the sambar and mix well before serving.