Sambar from Chilli & Mint: Indian Home Cooking from A British Kitchen by Torie True

Name: Sambar from Chilli & Mint: Indian Home Cooking from A British Kitchen by Torie True
Total time: 65 min
Ingredients: 200 g toor dal; 900 ml cold water; 45 g tamarind pulp (from a block) or 1-2 tsp tamarind concentrate paste; 1.1 litres boiling water; 2 tbsp vegetable or rapeseed oil; 1 large white onion, finely chopped; 1 tsp salt; 3 okra, chopped into 1-2 cm (½ inch) pieces; 2 medium tomatoes, finely chopped; 1 carrot, finely chopped; ½ drumstick/moringa, scrubbed and chopped into 4cm (1.5 inch) pieces (optional, see Fresh Ingredients); 1 fresh green chilli, sliced down the middle; 2 heaped tsp sambar powder/masala; ½ tsp ground turmeric; 1 tbsp sunflower oil or ghee; 1 tsp cumin seeds; 2 dried red chillies; ⅛ tsp fenugreek/methi seeds; 1 tsp black mustard seeds; 10-15 curry leaves; Pinch of asafoetida powder

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Sambar is an integral part of South Indian and Sri Lankan cuisine, typically served alongside dosa or idli at breakfast but often available from dawn to dusk be

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Ingredients

200 g toor dal
900 ml cold water
45 g tamarind pulp (from a block) or 1-2 tsp tamarind concentrate paste
1.1 litres boiling water
2 tbsp vegetable or rapeseed oil
1 large white onion, finely chopped
1 tsp salt
3 okra, chopped into 1-2 cm (½ inch) pieces
2 medium tomatoes, finely chopped
1 carrot, finely chopped
½ drumstick/moringa, scrubbed and chopped into 4cm (1.5 inch) pieces (optional, see Fresh Ingredients)
1 fresh green chilli, sliced down the middle
2 heaped tsp sambar powder/masala
½ tsp ground turmeric
1 tbsp sunflower oil or ghee
1 tsp cumin seeds
2 dried red chillies
⅛ tsp fenugreek/methi seeds
1 tsp black mustard seeds
10-15 curry leaves
Pinch of asafoetida powder