South Indian Toor Dal Sambar with Drumsticks

What you need

• 100 g (1/2 cup) toor dal, split pigeon peas
• 1 tbsp tamarind, seedless, packed
• 80 ml (1/3 cup) hot water, for the tamarind
• 400 ml (1 2/3 cups) water, for the dal
• 400 ml (1 2/3 cups) water, for the vegetables
• 1/2 tsp ground turmeric, divided
• 2 drumsticks, moringa pods, scraped and cut into 7 cm (3 in) pieces
• 2 small round eggplants, quartered
• 150 g (5 oz) pumpkin, peeled and cut into 3 cm chunks
• 8 pearl onions, sambar onions, peeled
• 1 tomato, quartered
• 1/2 tsp Kashmiri chili powder, optional
• 1 tsp salt, or to taste
• 1 1/2 tbsp sambar powder
• 2 tbsp sesame oil, untoasted gingelly oil, or coconut oil
• 1/2 tsp mustard seeds
• 2 dried red chilies, halved
• 12 curry leaves
• 1/8 tsp fenugreek seeds
• 2 pinch asafoetida
• 1 tbsp coriander leaves, chopped, for garnish

Method

Restated from the original video

1. 1

   Soak the tamarind in the hot water for 20-30 min. Squeeze it with your fingers to release the pulp, then strain and discard the fibres.

2. 2

   Rinse the dal 2-3 times until the water runs clearer.

3. 3

   Pressure cook the dal with the water for the dal and half the turmeric over medium heat for 9-10 min, then let the pressure drop by itself. Without a pressure cooker, simmer it covered in a pot for 40-50 min instead, adding a splash of water if it starts to catch. It must be completely soft.

4. 4

   Mash the dal smooth with a whisk and set it aside.

5. 5

   While the dal cooks, put the drumsticks, eggplants, pumpkin, pearl onions and tomato in a pot. Add the rest of the turmeric, the chili powder, the salt and the water for the vegetables.

6. 6

   Simmer over medium-low heat until the vegetables are just tender, 10-12 min. Stop before they turn mushy.

7. 7

   Stir in the tamarind pulp and the sambar powder, then the mashed dal.

8. 8

   Heat gently until it comes up to a boil and a froth gathers on top, about 5 min. Turn off the heat. Thin with a little water if it is too thick.

9. 9

   For the tempering, warm the sesame oil in a small pan over medium heat. Add the mustard seeds and wait for them to pop.

10. 10

    Add the red chilies, curry leaves, fenugreek seeds and asafoetida, standing back as the leaves spit. Fry until the chilies darken and the leaves turn crisp, a few seconds.

11. 11

    Tip the sizzling tempering into the sambar, cover and leave for 5 min to infuse.

12. 12

    Scatter over the coriander leaves and serve hot.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.