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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A kind of vegetable soup served in South India, usually accompanying idli or masala dosa. This version has some *slightly* Americanized ingredient options, if you can't find the vegetables native to India. Ingredients:
1/2 cup toor dal (dried yellow split peas) |
1/4 teaspoon turmeric |
1/4 teaspoon salt |
1 pinch asafetida powder |
2 cups water |
2 tablespoons mustard oil |
1/2 teaspoon cumin seed |
1/4 teaspoon mustard seeds |
1/8 teaspoon fenugreek seeds |
10 -12 curry leaves |
4 small dried chilies |
1 pinch asafetida powder |
1 cup yellow indian cucumbers (dosakai) or 1 cup english cucumber, peeled, seeded and finely chopped |
1 cup vegetable drumsticks or 1 cup fresh asparagus, cut into finger lengths |
1 small potato, peeled and finely chopped |
1 medium tomato, finely chopped |
2 tablespoons tamarind pulp |
1 tablespoon sambar masala seasoning (or more, to taste) |
Directions:
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. Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
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. 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.
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