Ingredients
225g (8 oz) toor daal 600ml (1 pint) water 1
carrot, peeled and sliced 1 potato, peeled and cubed 6-8 okra
(bhindi), topped and tailed and cut into 2.5cm (1 inch) pieces 1
small courgette, sliced 1 small aubergine, halved and sliced 6
curry leaves 30ml (2 tblsp) tamarind pulp 1 green chilli, slit
in half Salt to taste 1 sprig fresh green coriander 15ml (1
tblsp) oil 2.5ml ( ½ tsp) mustard seeds 1.25ml ( ¼ tsp)
asafoetida (hing) The following spices should be dry roasted and
ground into a powder: 5ml (1 tsp) coriander seeds 5ml (1 tsp)
cumin seeds 2 whole dry red chilli 10ml (2 tsp) channa
daal 1.25ml ( ¼ tsp) fenugreek seeds (methi)
Cooking Instructions
Wash toor daal in 4-5 changes of
water until water is clear. Drain. Add 300ml ( ½ pint) water, cover
and simmer gently for 6-10 minutes. Remove any froth that forms.
When daal is soft, beat with a potato masher or whisk. In a separate
pan, boil all the vegetables: carrots, potatoes, okra, courgette,
aubergine, with the ground roasted spice and remaining water, for
4-5 minutes. Mix daal and vegetables along with liquid and stir
gently to form an even mixture. Add curry leaves, tamarind pulp,
salt, chopped chilli and fresh coriander. Simmer for 10-15 minutes.
Remove to a serving dish. For tempering, heat oil and fry mustard
seeds and asafoetida for half a minute. Pour over sambhar. Serve
with boiled rice.
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