Kerala Sambar

Ingredients

For cooking lentils

• ½ cup tur dal (arhar dal, tuvar dal, pigeon pea lentils)
• 1 small onion – sliced or chopped (optional) or ¼ cup sliced onions
• 1 to 2 pinches asafoetida (hing)
• 1.5 to 2 cups water or add as required

Other Ingredients

• 10 to 12 pearl onions (sambar onions) or 1 to 2 shallots, thickly sliced
• 8 to 10 okra (bhindi or lady finger)
• 5 to 7 eggplants – small sized, (brinjal or baingan)
• 1 tomato – large or 2 medium-sized tomatoes
• ½ teaspoon turmeric powder
• salt as required

For tamarind pulp

• ¼ cup water – hot or warm
• 1 tablespoon tamarind – tightly packed or 1 lime-sized tamarind

For tempering

• 2 tablespoons coconut oil or any vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split and husked black gram)
• 1 sprig curry leaves or 12 to 15 curry leaves
• 2 to 3 dry kashmiri red chilies – you can also use small red bor chillies for the tadka

For the Kerala sambar masala

• 1 to 1.5 tablespoons coconut oil or any vegetable oil
• 3 to 4 pearl onions (sambar onions) or 1 to 2 shallots – chopped
• 1 tablespoon cumin seeds
• 2 tablespoons coriander seeds
• ¼ teaspoon fenugreek seeds (methi seeds)
• ¼ teaspoon black peppercorns
• 3 to 4 dry red chilies – I used 4 kashmiri red chillies
• 12 to 15 curry leaves
• ¼ teaspoon asafoetida (hing)
• 1 cup grated fresh coconut
• ½ cup water or add as needed, for grinding or blending

Steps

Making kerala sambar masala

1. Start with a skillet, tava or shallow frying pan and heat 2 or 3 teaspoons of coconut oil in it. Fry all the shallots until translucent. Add the other spices from the "For the Kerala sambar masala" list and fry them over low heat until light brown.
2. Add the grated coconut and roast it with the spices until everything is browned or golden and you can smell the fragrant mixture in the kitchen. Let it cool.
3. Once the roasted spice mixture has cooled, use a grinder to grind it with ½ cup water, or as much as needed.

Making tamarind pulp

1. Put the tamarind in ¼ cup hot water and let it soak for 20 to 30 minutes.
2. Once it's warm or cool, squeeze the soaked tamarind with your fingers and add it back to the soaking water. Keep this tamarind pulp for the sambar.

Cook lentils

1. Rinse the lentils in water 3 to 4 times, then drain. Transfer them to a 3 litre stovetop pressure cooker and add the sliced or chopped onions and asafoetida.
2. Put in 1.5 to 2 cups water, then use a spoon to mix it.
3. Use medium heat to pressure cook for 4 to 5 whistles, or until the lentils are soft and thoroughly cooked.
4. Wait for the pressure in the cooker to fall naturally before opening the lid.
5. Check that the lentils are thoroughly cooked. Once they are, use a spoon to mash the dal slightly.

Making kerala sambar

1. Put the chopped brinjal, halved or whole pearl onions and chopped tomatoes into the mashed dal.
2. Add enough water for a medium to medium-thin consistency, then add the turmeric powder and mix again.
3. Keep cooking the lentils and vegetables over medium-low heat until the vegetables are half-cooked or half tender, about 11 to 12 minutes. Check and stir a few times so the lentils don't stick to the bottom of the pan.
4. Put in the chopped okra, tamarind pulp and ground sambar masala. If the sambar has thickened, add some more water.
5. Add the salt and bring the sambar to a boil once. Then simmer over medium-low heat until the vegetables are cooked and tender, about 15 to 16 minutes.
6. Turn off the heat once the ingredients have infused together and the sambar's aroma fills the kitchen. Put a lid on the sambar while you get the tempering ready.

Tempering

1. Heat the coconut oil in a pan or tadka utensil. Add the mustard seeds and wait for them to crackle.
2. Add the rest of the ingredients from the "For tempering" list. Fry until fragrant, taking care not to burn the spices.
3. Pour the finished hot tadka straight onto the hot sambar.
4. Cover the sambar right away and leave the lid on for 8 to 10 minutes. Mix well afterward.
5. For the meal, serve Kerala Sambar alongside boiled rice and pappadum, with a vegetable dish on the side and a bowl of yogurt or curd.
6. If you have leftover sambar, keep it in the fridge. You can have it the next day with dosa, idli, medu vada or dal vada.