Toor Daal Sambar
1 cup Toor daal [Lentils]
8 cups water
1/4 medium size onion – thinly sliced
1 medium size tomato – sliced
3 medium size fresh garlic cloves – crushed
1 hot green chili pepper – slit in the middle
6 curry leaves
2 Tablespoons fresh cilantro – chopped
1/8 teaspoon cumin seeds
1/8 teaspoon black mustard seeds
10 fenugreek seeds
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
A pinch of asafetida [optional]
2 Table spoon Jaggery [or brown sugar]
2 Tablespoon Sambar Powder
Reference Spice Mix Category: https://easternherbs.wordpress.com/2015/09/16/sambar-powder-for-toor-daal-lentils/
1 Tablespoon fresh tamarind [or 2 teaspoon tamarind paste/concentrate]
Soak fresh tamarind in a 1/2 cup water for 1/2 hour.
Squeeze soaked tamarind in the water. Stir mix well and strain the water.
Soaking method is preferable because tamarind paste makes daal darker.
4 Tablespoons vegetable oil
1 Tablespoon salt [or according to your taste]
Boil Toor daal in six cups of water over medium high heat for about 50 minutes or till lentils become very soft. Mash cooked daal or use hand held electric masher/mixer, to smooth texture. Add remaining one or two cups of more water to achieve the desired consistency.
Stir well and set it aside.
Note: When boiling lentils [daal], foam/froth will accumulate at the top – scoop it up and
discard the foam periodically.
Heat vegetable oil in a pan over medium high heat for about one minute or till hot.
Add cumin, mustard, fenugreek seeds to the pan.
After mustard seeds start to sputter, add garlic
Immediately add curry leaves, onions, tomato. Stir well and cover the pot.
Half a minute later add turmeric, red chili powder, and asafetida (Hing). Stir well.
Cover the pan and cook the ingredients for another minute.
Add green chili followed by sambar powder. Stir well.
Immediately add cooked daal to the pan. Stir and mix the ingredients well.
A minute later, add salt, tamarind and jaggery [or brown sugar]. Stir and mix well.
Simmer the daal over the medium heat for 10 minutes. Stir occasionally.
Lower the heat to low, add chopped cilantro, and continue to simmer it for 5 more minutes.
Serve the daal hot.
Goes well with: Rice, Dosa, Idli, or as a soup.