Ingredients (Serves 6-8):

• 1 medium sized yellow onion, diced
• 1 large tomato, diced
• 1 large carrot, cut into 1 inch pieces
• 3 pieces of okra, cut into 1 inch pieces (optional)
• 1 cup of toor dal (split pigeon peas)
• 1-2 tablespoons of sambar powder (homemade or store bought)
• 1/2 tablespoon of tamarind concentrate
• Kashmiri red chili powder to taste (optional)
• 3 cups of water
• 1 tablespoon of vegetable oil
• Kosher salt to taste
• Cilantro for garnish
• Chhonk for tempering*

Directions:

1. Cook toor dal in a pressure cooker, with 3 cups of water, until soft (around 15 minutes on high pressure), mash until smooth, and set aside
2. Heat oil in a large, heavy bottomed pot, on medium heat.
3. Add in onions and carrots
4. Add in okra if using
5. Add 3 cups of water with chopped tomatoes, cooked dal, salt and tamarind concentrate
6. Simmer for 10 minutes
7. Add in sambar powder (and chili powder if using) and simmer for another 5-10 minutes
8. Temper spices and pour over the top of the sambar
9. Garnish with cilantro

*Ingredients for chhonk

• 1 tablespoon of cumin seeds
• 1 tablespoon of mustard seeds
• 1 tablespoon of urad dal (split and dehusked black gram lentils)
• 1 tablespoon of chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 4-6 dry red chilis
• 5-8 curry leaves

*Directions for tempering

1. In a saucepan, heat vegetable oil over medium high heat
2. Once oil is hot enough add in all the spices
3. Add in asafoetida
4. Take off heat once the spices are fragrant