Ingredients

• Toor dal (split pigeon peas), rinsed 150 g
• Water 1 l
• Mixed vegetables (drumstick pods, eggplant, carrot, pumpkin), cut into chunks 400 g
• Onion or shallots, chopped 1 medium (120 g)
• Tomatoes, chopped 2 medium (200 g)
• Tamarind 20 g (a lime-sized piece)
• Sambar powder 2 tbsp (15 g)
• Ground turmeric 1/2 tsp
• Salt 2 tsp (12 g)
• Vegetable oil 2 tbsp
• Mustard seeds 1 tsp
• Curry leaves, dried red chilies and gluten-free asafoetida (hing) 1 sprig, 2 chilies, 1 pinch
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Pressure-cook the toor dal with 450 ml of the water and the turmeric for 4 whistles (or simmer covered for 40 minutes) until very soft, then mash it smooth.

2. 2

   Soak the tamarind in 200 ml of warm water from the measured amount for 10 minutes, squeeze it out and strain the liquid; discard the pulp fibers.

3. 3

   Put the vegetables, onion and tomatoes in a large pot with the remaining 350 ml water and a little salt and simmer for 10 minutes until the vegetables are almost tender.

4. 4

   Add the tamarind water and sambar powder and simmer for 5 minutes, until the raw tamarind smell is gone.

5. 5

   Stir in the mashed dal and the rest of the salt and simmer for 5 to 8 minutes; add a little water if it is thicker than a pourable stew.

6. 6

   Heat the oil in a small pan, add the mustard seeds and, when they pop, the red chilies, curry leaves and asafoetida; fry for 20 seconds and pour over the sambar.

7. 7

   Sprinkle with cilantro and serve hot with rice, idli or dosa.