Sambar | South Indian Tamarind and Vegetable Lentil Stew

Put the rinsed toor dal, turmeric, and 900 ml water in a pot. Bring to a boil, reduce the heat, skim off any foam, and cook until the lentils crush easily between your fingers. Whisk a few times to mash them; they do not need to be smooth, as a partly mashed texture gives the sambar body.

Cut the zucchini, carrot, and eggplant into large 3 cm chunks so the vegetables remain visible in the sambar. Trim the okra and halve it. Leave the shallots whole, and cut the tomato into large cubes.

Bring 400 ml water to a boil in a separate pot. Add the carrot and shallots first; after 5 minutes, add the zucchini and eggplant; add the okra and tomato last. Each vegetable should still offer slight resistance when pierced with a fork, as it will cook a little longer in the sambar. Do not add the okra too early or it will fall apart.

Pour the mashed toor dal into the pot of vegetables and stir. Adjust the consistency: sambar should flow from a spoon but should not be watery. Add hot water if needed. Simmer for 5 minutes more, then remove from the heat.

Heat the oil in a small skillet. Add the mustard seeds and wait until they pop and crackle; if they do not, the oil is not hot enough. Add the fenugreek, dried red chili, asafoetida, and curry leaves and cook for 15 seconds, until the leaves sizzle and curl. Pour the hot mixture over the stew, cover, and let the aroma settle for 2 minutes.