Sambar

Sambar is a traditional accompaniment to many South Indian dishes, however, in the north (or at least in my family) it was also often eaten with plain rice. It is made with Toor or Arhar dal, which is used in both North and South Indian cuisine.

My version, while not traditional works well (or so I think).

You will need:

1 cup of toor dal, which has been washed and soaked
2-3  cups of mixed vegetables cut into equal sized cubes (I often use a couple of potatoes, carrots, onions and tomatoes. However, drumsticks, okra, zucchini etc. are also often added).
Salt and chilli powder to taste
1/4 teaspoon of turmeric powder
2 tablespoon of tamarind paste or concentrate
1 teaspoon of black mustard seeds
7-8 curry leaves
2 dried red chillies
A pinch of hing (asafoetida)
2 teaspoons of sambar masala
2 tablespoons of oil
4-5 cups of water

Cook the dal and vegetables together with the water, salt and turmeric in a pressure cooker (1 wistle on high flame and then two whistles on low flame) or sauce pan (until the dal and vegetables are tender). Reserve for later.

Prepare the tarka (tempering) by heating some oil in a fry pan. Add the dried chilles and mustard seeds. Once the mustard seeds begin to pop, add the curry leaves.  Add the sambar masala and chilli powder and cook for 30-40 seconds, taking care not to burn the powdered spices. Immediately add the tarka to the cooked dal. Add the tamarind paste and bring the mixture to a boil and then simmer for 10 minutes to allow the tamarind flavour to infuse the dal. Serve hot as an accompaniment to dosa, idli uttapam or plain rice.