Easy Indian Vegetarian: Delicious recipes for every day by Makan Chetna

Author:Makan, Chetna [Makan, Chetna]
Language: eng
Format: epub
Publisher: Octopus
Published: 2024-07-04T00:00:00+00:00

FOR THE DAL

200g (7oz) toor dal (split pigeon peas)

1.4 litres (2½ pints) water

1 teaspoon salt

1 teaspoon ground turmeric

FOR THE TADKA

2 tablespoons sunflower oil

1 teaspoon mustard seeds

10 curry leaves

2 dried red chillies

To make the tamarind water, soak the tamarind pulp in the boiling water for 10–15 minutes, then strain it through a sieve into a bowl, squeezing the pulp to extract as much flavour as possible. Set the tamarind water aside.

Next make the paste. Heat the oil in a pan over a low heat, add the chillies, chana dal and coriander seeds and cook for 1 minute before adding the fenugreek seeds and asafoetida. Cook for a further minute, then add the coconut and cook for another minute. Remove from the heat and let it cool slightly, then add the water and blitz to a paste in a food processor.

In the same pan, heat the oil and add the mustard seeds. Once they start to sizzle, add the shallots and cook for 5 minutes until they start to soften. Add the drumsticks and the tamarind water with an additional 200ml (7fl oz) of water, then add the salt and turmeric, cover and cook for 10 minutes.

Meanwhile, start cooking the dal with the water, salt and turmeric. Bring to the boil, then reduce to a simmer and cook for 30 minutes until softened.

Add the dal to the shallot pan, cover and cook for a further 10 minutes.

Heat the oil for the tadka in a small pan and add the mustard seeds, curry leaves and chillies. Let it sizzle for a few seconds, then pour over the sambhar . Enjoy with a pile of piping hot rice, if liked.

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