South Indian Tomato and Drumstick Sambar

Ingredients

• 200 g toor dhal (split pigeon peas)
• 300 g drumsticks (moringa pods)
• 4 tomatoes
• 2 tbsp tamarind paste
• 3 tsp sambar powder
• 1 tsp mustard seeds
• 15 curry leaves
• 3 dried red chillies
• 2 tbsp coconut oil

Method

1. 1

   Rinse the toor dhal and pressure cook or simmer in 600 ml water for 20 minutes until completely soft. Mash lightly and set aside.

2. 2

   Cut the drumsticks into 6 cm lengths and boil in salted water for 8 minutes until tender.

3. 3

   Mix the tamarind paste with 400 ml warm water, then combine with the mashed dhal in a large saucepan. Add the sambar powder and quartered tomatoes.

4. 4

   Bring to a gentle simmer and cook for 10 minutes. Add the cooked drumsticks and season with salt.

5. 5

   Make the tempering: heat coconut oil in a small pan and fry the mustard seeds, dried red chillies, and curry leaves for 1 minute until the seeds pop.

6. 6

   Pour the tempering over the sambar, stir once, and serve hot with idli, dosa, or steamed rice.