Sambar

• toor dal (dried yellow split peas)1⁄2 cup
• turmeric↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• asafoetida powder1 pinch
• water↗2 cups
• Tempering
• mustard oil2 tablespoons
• cumin seed↗1⁄2 teaspoon
• mustard seeds1⁄4 teaspoon
• fenugreek seeds1⁄8 teaspoon
• curry leaves↗10 -12

  10 -12

• small dried chilies↗4
• asafoetida powder1 pinch
• Sambar
• yellow indian cucumbers (dosakai) or English cucumber, peeled, seeded and finely chopped↗1 cup
• cup vegetable drumsticks or 1 cup fresh asparagus, cut into finger lengths↗1
• small potato, peeled and finely chopped↗1
• medium tomatoes, finely chopped↗1
• tablespoons tamarind pulp2
• tablespoon sambar masala seasoning (or more, to taste)↗1

Step-by-step instructions

1. 1

   Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.

2. 2

   Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.

3. 3

   Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.

4. 4

   Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.