Sambar

Method

Dry roast chana dal, toor dal, dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns and curry leaves in a heavy-bottomed pan for 3-4 minutes until fragrant, then grind to a coarse powder. Heat coconut oil in a large pot, add diced onions and sauté until golden, then add chopped tomatoes and turmeric powder, cooking until the tomatoes soften. Add the mixed vegetables and sauté for 3-4 minutes, then pour in 800ml water and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender. Stir in the tamarind paste and the ground spice powder along with asafoetida, then simmer for another 5 minutes until the dals are cooked through and the sambar reaches a medium consistency. Season with salt to taste and serve hot with rice or dosa.