Sambar

Sambar is a bold and rich lentil stew that is served all over Southern Indian. Sambar masala powder is readily available in many Indian grocery stores or can be ordered online. There are many variations so buy a few to better discern which blend you most prefer. 

The real standout flavor, in my opinion, is the tamarind. Tamarind is a sweet and sour fruit that has notes of raisin and apricot. It cuts through the spicy, fiery sambar masala and allows more lightness into the dish. A little goes a long way, so if you are new to tamarind start out by adding in just a teaspoon or two. You can always add more to suit your palate. Serve with idlis for a proper South Indian breakfast.

Ingredients:

• ½ c toor dahl (yellow split peas)
  
• 2 Tbsp coconut oil, divided
  
• ½ large onion, chopped
  
• 4 cloves garlic, minced
  
• 1” ginger, minced 
  
• 1 large potato, medium dice
  
• 1 medium eggplant, medium dice
  
• 2 tomatoes, medium dice
  
• 1 medium carrot, sliced into half moons
  
• 1 Serrano chile, de-seeded and minced
  
• 10 okra, sliced thickly in rounds
  
• 2-3 Tbsp thinned tamarind paste
  
• 2 Tbsp sambar masala powder
  
• 2 Tbsp fresh or frozen grated coconut
  
• 2-3 tsp salt
  
• ¼ tsp turmeric powder
  
• 1 tsp mustard seeds
  
• 8-10 curry leaves
  
• Cilantro for garnish
  

Directions:

1. Cover toor dahl with water and soak for 30 minutes. Drain, rinse and place dahl into a medium saucepan. Add 3-4 cups of fresh water, cover and bring to a boil over a medium high flame. Reduce and simmer for 20-25 minutes until dahl is soft and starting to fall apart.
   
2. While dhal cooks heat 1 Tbsp coconut oil in a large pot over medium heat. Once the pan is warm add onion, garlic, ginger and a pinch of salt. Saute for 8-10 minutes until onions are translucent and mixture smells fragrant. 
   
3. Add potato, eggplant, tomatoes, carrot, chile, and 3½ cups water. Bring to a boil and then reduce to a simmer. Continue to simmer 15 minutes until vegetables are tender.
   
4. Stir in cooked dahl, okra, sambar masala powder, tamarind, coconut, salt and turmeric. Simmer until okra is tender about 10–15 minutes. Taste and adjust seasonings.
   
5. Melt the remaining 1 Tbsp of coconut oil in a medium skillet over medium-high heat. Add mustard seeds and curry leaves and saute 1-2 minutes until seeds pop. Immediately pour over sambar and garnish with cilantro. 
   

Serves 8-10