Sambar

Step 1

Rinse the 1 cup toor dal and soak in water for 15 minutes. Drain and set aside.

Step 2

In a large pot, combine the dal with 4 cups water and bring to a boil. Reduce heat and simmer until the dal is soft and mashable, about 20 minutes. Mash lightly with a spoon.

Step 3

Stir in the 2 tbsp tamarind paste and 1/2 tsp salt. Simmer for 5 minutes, until the stew thickens slightly and the tamarind aroma is fragrant.

Step 4

In a small pan, heat 1 tbsp oil over medium. Add 1 tsp mustard seeds and cook until they pop, about 30 seconds. Add 10 curry leaves, 2 dried red chilies, and 1 tbsp sesame seeds; stir for 1 minute until fragrant.

Step 5

Pour the tempering into the dal mixture. Stir well and simmer for 2 minutes, allowing the flavors to meld.

Step 6

Reduce heat to low and swirl in the 1/2 cup coconut milk. Heat through for 2 minutes, but do not boil. Adjust salt to taste.

Step 7

Serve hot with rice or idli. Garnish with extra curry leaves if desired.