Murungakkai Sambhar

Name: Murungakkai Sambhar
Prep time: 55 min
Cook time: 45 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 200 g/1 cup Toor dal; 5 g/1 tsp Turmeric; 200 g/7 oz Drumstick; 6 g/2 tsp Cumin seeds; 2 g/1 tsp Coriander seeds; 3 g/1 tsp Sesame seeds; 10 g/1 Tbs Urad dal; 75 g/5 Tbs Coconut paste; 20 g/⅓ cup Coriander; 30 ml/2 Tbs Groundnut Oil; 4 g/1 tsp Mustard seeds; Salt; 5 ml/1 tsp Groundnut Oil; 15 g/2½ tsp Tamarind pulp*; 10 g/1 Tbs Jaggery; 5 g/1 tsp Red Chilli powder; 4 Green Chillies; 175 g/1 cup Onions; 300 g/1⅓ cups Tomatoes; A generous pinch Asafoetida; 15 Curry Leaves

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A must with every meal—breakfast, lunch and dinner—this lentil delicacy is flavoured with asafoetida. Sambhar can be made with okra, aubergines, radish, squash, pumpkin or any other vegetables except the ‘starchies’. The most popular vegetable, however, is drumstick (below).

Ingredients

200 g/1 cup Toor dal
200 g/7 oz

Asia
India
Main course
Vegan
Gluten-free

Method

Preparation

THE LENTIL: Pick, wash in running water and soak toor dal for 30 minutes. Drain.

THE DRUMSTICK: Peel, wash and cut into 1-inch pieces.

THE REMAINING VEGETABLES: Remove stems, wash, slit and deseed green chillies. Peel, wash and slice onions. Wash and cut tomatoes into quarters. Clean, wash and chop coriander.

THE T