Sambar

Method

1. 1 Simmer toor beans with turmeric powder and water for 25 minutes until tender, then mash until smooth.
2. 2 Soak tamarind in warm water for 10 minutes, then squeeze out the juice.
3. 3 Cook the shallots, carrots, eggplant, and tomatoes with tamarind water for 12 minutes until the vegetables are tender.
4. 4 Add sambar powder and salt, then simmer for another 5 minutes to allow the flavors to infuse.
5. 5 Add the mashed beans, simmer gently for 5 minutes, then season to taste.
6. 6 Sauté mustard seeds, curry leaves, and hing in oil for 30 seconds, then pour over the sambar pot.

With an appliance

• Pressure cooker 35 min

  Replace step 1: cook toor beans under high pressure for 6 minutes, then let them air dry for 8 minutes; reduce the cooking time to about 11 minutes, resulting in soft, mushy beans without needing constant monitoring. Continue cooking the vegetables and tamarind sauce in step 3 with the lid open to prevent them from becoming mushy.