Name: Sambhar with Drumsticks
Yield: Serves 4
Cuisine: India
Ingredients: ⅔ cup toovar dal, washed and picked over; 6 cups water; 2 tablespoons tamarind pulp, cut into pieces; ½ teaspoon turmeric; 1 cup hot water; About ½ pound drumsticks, or substitute Asian eggplant; 1 tablespoon raw sesame oil or vegetable oil; Pinch of asafoetida powder; 5 dried red chiles, stemmed; ½ teaspoon fenugreek seeds; ½ teaspoon black mustard seeds; 15 to 20 fresh or frozen curry leaves; ¼ cup coriander leaves; 1½ teaspoons salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Sambhar is probably the most famous dish of southern India. It originally comes from Tamil Nadu, but it’s now found throughout the four states of the South, and virtually all across India, for that matter. It’s a form of dal, the most common accompaniment to dosas (crepelike flatbreads) and idlis (steamed breads), and also a big part of a southern rice meal.

There are many different kinds of <