Sambar Wali Dal (Lentils with Sambar Masala)

Sambar Wali Dal. Perhaps not a legit title, but that is what my cook in Mumbai used to call this delicious lentil stew. A sweet, spicy and tangy combination of pigeon peas, sambar powder, kokum and jaggery, this dal is easy to make. It can be prepared with either store-bought or homemade sambar powder (feel free to adjust the quantity based on how spicy you like your food).

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Recipe

Sambar Wali Dal

(Serves 4)

Ingredients

1 cup split pigeon peas (toor dal)
1 large red onion, thinly sliced
1 large tomato, grated or puréed
1 green chilli, slit lengthwise
1/2 tsp ginger-garlic paste 
1/4 tsp turmeric powder
Salt to taste 
4 cups water 
2-3 tsp sambar powder (less/more depending upon the level of heat)
3 pieces kokum* (can be substituted with a golf ball sized portion of tamarind or the juice of a large lime)
1 tbsp powdered jaggery 

For the tempering -
1 tbsp ghee or oil 
2 dried red chillies
1/2 tsp cumin seeds (zeera)
1/2 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds (methi)
Generous pinch of asafetida (hing)
A sprig of curry leaves 
1 tbsp chopped cilantro, to garnish

Method

Wash the lentils and soak them in water for 15-20 minutes. Drain, rinse and add them to a pressure cooker along with the onions, tomatoes, green chilli, ginger-garlic paste, turmeric, salt and water. Cover and cook until the dal is soft.

Once the pressure releases, open the cooker and mash the dal a little.

Next, add the sambar powder, kokum & jaggery and bring to a boil. Reduce the heat and simmer for 5-7 minutes. Taste and adjust all seasoning as needed.

In a tempering pan, heat the ghee/oil over a low flame, add the dried red chilli and fry until it darkens. Add the cumin, mustard and fenugreek seeds. When they splutter, add the asafetida and curry leaves. Fry for 30 seconds and add to the simmering lentils.

Continue to cook for 5 more minutes.

Remove from heat and garnish with the chopped cilantro. Serve hot with rice/rotis and enjoy!

*Kokum is the fruit of the Garcinia indica tree. It is dried and commonly used as a souring agent in Western Indian cooking.