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

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

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