Shallot Sambhar

Ingredients

• Toor dal - 1/2 cup
• Tamarind pulp (lemon-sized ball)
• Turmeric powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Curry leaves
• Salt to taste
• Fenugreek seeds - 1/4 tsp
• Asafoetida powder - 1/2 tsp
• Cumin seeds - 1 tsp
• Coriander seeds - 3 tbsp
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Grated coconut - 1/4 cup
• Shallots - 250 g
• Coconut oil - 2 tsp
• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Dry red chilies - 2 whole
• Hot water - 1/2 cup

Instructions

1. 1Pressure cook the toor dal until very soft, then set it aside in the cooker without draining so the cooking liquid stays with the dal.
2. 2Soak the tamarind pulp in 1/2 cup hot water for 15 minutes, then squeeze and strain the liquid into a bowl, discarding the solids.
3. 3Peel all the shallots, then set aside 4-6 shallots for the masala paste and keep the remaining shallots for tempering.
4. 4Make the coconut masala paste: heat 2 tsp coconut oil in a heavy pan, add 1/4 tsp fenugreek seeds, 1/2 tsp asafoetida powder, 1 tsp cumin seeds, 3 tbsp coriander seeds, 1 tsp urad dal, 1 tsp chana dal, the reserved 4-6 peeled shallots and 1/4 cup grated coconut; sauté for 2-3 minutes until fragrant, then transfer to a blender and grind to a smooth paste with a little water.
5. 5Heat 2 tsp coconut oil in a kadai, add 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp fenugreek seeds, and the 2 halved dry red chilies plus a few curry leaves; when the mustard starts spluttering, add the remaining peeled shallots and sauté over low heat for about 3 minutes until they soften and begin to color.
6. 6Pour in the strained tamarind juice, add 1/2 tsp turmeric powder, 1/2 tsp chili powder and salt to taste, then cover and simmer for 5-7 minutes until the raw tamarind aroma has mellowed.
7. 7Stir in the undrained cooked dal and the coconut masala paste, then cook together for another 5 minutes so the flavors meld and the sambhar thickens slightly.
8. 8If the sambhar seems too thick, add 1/4 cup water and bring it to a boil to loosen the consistency.
9. 9Finish by tossing in a few fresh curry leaves for aroma, then serve hot with rice, idli or dosa. Optional: garnish with coriander leaves or a squeeze of lime for brightness.