Drumstick Sambar

Ingredients

Curry leaves

a handful

Dry red chillies

2

Mustard seeds

1 teaspoon

Oil

2 tablespoons

Water

as needed

Salt

to taste

Asafoetida (Hing)

1/4 teaspoon

Turmeric powder

1/2 teaspoon

Sambar powder

2 tablespoons

Tamarind

a lemon-sized ball

Drumsticks

2, cut into 2-inch pieces

Toor dal (Split Pigeon Peas)

1 cup

Instructions

1. Rinse the toor dal under running water until the water runs clear. Pressure cook the dal with 3 cups of water for 3-4 whistles on medium heat. Allow the pressure to naturally release, then mash the dal and set aside.
2. Soak the tamarind in 1 cup of warm water for 10 minutes, then squeeze to extract the juice. Strain and discard the pulp.
3. In a large saucepan, combine the drumsticks, tamarind juice, sambar powder, turmeric powder, asafoetida, salt, and enough water to cover the drumsticks. Cook on medium heat until the drumsticks are tender.
4. Add the mashed dal to the saucepan and stir well. Let the mixture simmer for 5 minutes.
5. In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Then add the dry red chillies and curry leaves and sauté for a few seconds.
6. Pour this tempering over the simmering sambar, stir well and remove from heat.
7. Serve the Drumstick Sambar hot with steamed rice or idli for a comforting and wholesome meal.