Sambar

• 1/2 cup toor dal (dried yellow split peas)
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1 pinch asafoetida powder
• 2 cups water
• Tempering
• 2 tablespoons mustard oil
• 1/2 teaspoon cumin seed
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 10 -12 curry leaves
• 4 small dried chilies
• 1 pinch asafoetida powder
• Sambar
• 1 cup yellow indian cucumbers (dosakai) or 1 cup English cucumber, peeled, seeded and finely chopped
• 1 cup vegetable drumsticks or 1 cup fresh asparagus, cut into finger lengths
• 1 small potato, peeled and finely chopped
• 1 medium tomatoes, finely chopped
• 2 tablespoons tamarind pulp
• 1 tablespoon sambar masala seasoning (or more, to taste)

1. Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
2. Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
3. Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
4. Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.

toor, turmeric, salt, asafoetida powder, water, tempering, mustard oil, cumin, mustard seeds, fenugreek seeds, curry, chilies, asafoetida powder, yellow indian cucumbers, vegetable drumsticks, potato, tomatoes, tamarind pulp, masala

Taken from www.food.com/recipe/sambar-494961 (may not work)