Sambar — South Indian lentil and vegetable stew

Rinse toor dal and cook with 700 ml water and turmeric in a pressure cooker (3 whistles) or heavy pot (35 minutes) until completely soft and mashable. Whisk smooth.

Soak tamarind in 250 ml hot water for 10 minutes. Squeeze and strain — discard solids. Set tamarind water aside.

In a large pot over medium-high heat, combine the cooked dal, tamarind water, 200 ml more water, shallots, tomatoes, brinjal, sambar powder, and salt. Bring to a boil.

Reduce heat and simmer for 20 minutes until the vegetables are completely tender and the sambar has a free-pouring consistency. Add jaggery and stir. Taste for salt and sourness.

Make the tarka: heat coconut oil in a small pan over high heat. Add mustard seeds. When they pop, add dried red chilies, asafoetida, and curry leaves. Cook for 20 seconds — the leaves should crisp.

Pour the tarka over the sambar with a sizzle. Add fresh coriander. Serve immediately with idli, dosa, or rice.