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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.