Murungakkai Sambar

🔥 Prep

• Cut the 2 pcs Drumstick into 2-inch long pieces.
• Rinse the 100 g Toor Dal thoroughly under running water until water runs clear.
• Finely chop the 1 pc Onion.
• Chop the 1 pc Tomato into small cubes.
• Measure out 1 tbsp Tamarind Paste, 2 tbsp Sambar Powder, 1 tsp Mustard Seeds, 0.25 tsp Asafoetida, 1.5 tbsp Oil, 1.5 tsp Salt, and 600 ml Water into separate small bowls for easy access.

🔥 Cook

• 1. Add the rinsed 100 g Toor Dal and 300 ml Water (half of total) to a pressure cooker. Cook on high heat for 3 whistles (approx. 10-12 minutes). Allow pressure to release naturally, then mash the dal lightly with a ladle.
• 2. While dal cooks, heat a heavy-bottomed pot or kadai over medium heat. Add the 2 pcs Drumstick pieces, chopped 1 pc Onion, chopped 1 pc Tomato, 1 tbsp Tamarind Paste, 2 tbsp Sambar Powder, 1.5 tsp Salt, and the remaining 300 ml Water.
• 3. Bring the mixture to a rolling boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes until the drumsticks are tender but hold their shape.
• 4. Stir in the mashed Toor Dal into the vegetable mixture. Adjust consistency with a little hot water if too thick. Simmer on low heat for 5 minutes to allow flavors to meld. Turn off the heat.
• 5. For the tempering, heat 1.5 tbsp Oil in a small tadka pan over medium heat. Once hot, add 1 tsp Mustard Seeds and let them splutter for 10-15 seconds.
• 6. Add 0.25 tsp Asafoetida and fry for 5 seconds until fragrant. Immediately pour this tempering over the cooked sambar. Cover the pot with a lid for 2 minutes to trap the aromas.

🔥 Serve

• Serve hot in a deep bowl topped with a teaspoon of ghee.
• Pair with steamed rice, idli, dosa, or ven pongal.
• Accompany with a side of potato fry, poriyal, or papadam for a complete meal.