Traditional Hot-and-Sour Toor-dal (Sambar)
This South Indian soup is traditionally chili-hot. Reduce the chili content for a milder version. Sambar features three main ingredients: toor dal, tamarind pulp, and a special spice powder called sambar masala. All three ingredients are available at any Indian grocer.
Sambar's delightful hot-and-sour flavour can be made more substantial with the addition of practically any vegetable of your choice. Serve it with plain fluffy rice, with any South Indian selection.
Serves 5 persons.
-
1 cup split toor dal
- 6 cups water
- ½ teaspoon turmeric
- 3 teaspoons butter
- 3 or 4 tablespoons tamarind puree
- ½ teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 2 tablespoons ghee or oil
- 1 teaspoon black mustard seeds
- 2 teaspoons hot green chilies, seeded and minced
- ¼ teaspoon fenugreek seeds
- handful fresh or dried curry leaves
- ½ teaspoon yellow asafoetida powder
- 1 - 2 tablespoons sambar masala
- 1 ½ - 2 teaspoons salt, or to taste
- 2 tablespoons chopped fresh coriander leaves
Wash and drain the toor dal. Soak the dal in 1 litre of hot water for 3 hours. Drain.
Boil the dal, water, turmeric, and butter over high heat in a 4-litre/quart saucepan. Reduce to a simmer. Simmer for 1 hour or until the dal becomes soft. Whisk or blend the soup until smooth. Add the cayenne, sugar and tamarind puree.
Heat the ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot ghee until they crackle.
Add the green chilies and fenugreek seeds. When the fenugreek seeds turn a darker shade, add the curry leaves, asafetida, and sambar masala. Saute momentarily; then add to the simmering dal.
Remove from the heat, season with salt, garnish with the chopped coriander, and serve hot.
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