Sri Vaishnava Murungakkai Sambar

Ingredients

• 1 cup toor dal
• 2 drumsticks , murungakkai, cut into 2-inch batons
• 1/4 cup tamarind , thick extract dissolved in 1 cup warm water
• 1.5 tbsp sambar powder
• 1/2 tsp turmeric powder
• 2 tbsp sesame oil , wood-pressed gingelly oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 2 dry red chili
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 2 tsp salt
• 4 cups water

Preparation

1. 1

   Pressure cook toor dal with 3 cups water and 1/4 tsp turmeric for 4 whistles until completely mushy.

2. 2

   Whisk cooked dal vigorously with a wooden churn until smooth.

3. 3

   In a pot, combine drumstick batons, tamarind water, remaining turmeric, salt, and sambar powder.

4. 4

   Boil uncovered over medium heat for 10 minutes until drumsticks are tender.

5. 5

   Pour whisked toor dal into pot and simmer over low heat for 5 minutes.

6. 6

   Heat sesame oil; bloom mustard seeds and fenugreek seeds until fenugreek turns reddish-gold.

7. 7

   Add dry red chilies, curry leaves, and hing; pour immediately into bubbling sambar.

8. 8

   Cover pot and rest for 10 minutes before serving with steamed rice.

In the tradition

Sources & further reading

• ◆ Divya Desam Madapalli Canon (Srirangam and Tirupati Daily Thaligai)
• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 48, South Indian Vegetable Dal (Sambar))

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.