Sambar with Coconut Chutney

Step 1

Rinse 1 cup toor dal and cook with 3 cups water in a pressure cooker or pot until soft and mushy, about 20 minutes. Mash and set aside.

Step 2

In a large pot, add 2 cups mixed vegetables and 2 cups water. Bring to a boil and cook until tender, about 10 minutes.

Step 3

Stir in the cooked dal, 2 tbsp sambar powder, 1 tbsp tamarind paste, and salt to taste. Simmer for 10 minutes, until the flavors meld and the sambar thickens slightly.

Step 4

Meanwhile, blend 1 cup grated coconut with 1/4 cup water and a pinch of salt into a smooth chutney. Add water as needed for a dipping consistency.

Step 5

Heat 1 tbsp oil in a small pan. Add 1 tsp mustard seeds, 2 dried red chilies, and 10 curry leaves. Fry until seeds pop and leaves crisp, about 1 minute.

Step 6

Pour the tempering over the sambar and stir. Serve hot with the coconut chutney and rice or idli.

Step 7

For extra flavor, add a pinch of asafoetida or turmeric to the tempering if you have them.