Ingredients
225g (8 oz) toor daal
600ml (1 pint) water
1
carrot, peeled and sliced
1 potato, peeled and cubed
6-8 okra
(bhindi), topped and tailed and cut into 2.5cm (1 inch) pieces
1
small courgette, sliced
1 small aubergine, halved and sliced
6
curry leaves
30ml (2 tblsp) tamarind pulp
1 green chilli, slit
in half
Salt to taste
1 sprig fresh green coriander
15ml (1
tblsp) oil
2.5ml ( ½ tsp) mustard seeds
1.25ml ( ¼ tsp)
asafoetida (hing)
The following spices should be dry roasted and
ground into a powder:
5ml (1 tsp) coriander seeds
5ml (1 tsp)
cumin seeds
2 whole dry red chilli
10ml (2 tsp) channa
daal
1.25ml ( ¼ tsp) fenugreek seeds (methi)
Cooking Instructions
Wash toor daal in 4-5 changes of
water until water is clear. Drain. Add 300ml ( ½ pint) water, cover
and simmer gently for 6-10 minutes. Remove any froth that forms.
When daal is soft, beat with a potato masher or whisk. In a separate
pan, boil all the vegetables: carrots, potatoes, okra, courgette,
aubergine, with the ground roasted spice and remaining water, for
4-5 minutes. Mix daal and vegetables along with liquid and stir
gently to form an even mixture. Add curry leaves, tamarind pulp,
salt, chopped chilli and fresh coriander. Simmer for 10-15 minutes.
Remove to a serving dish. For tempering, heat oil and fry mustard
seeds and asafoetida for half a minute. Pour over sambhar. Serve
with boiled rice.
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