Vegetable Sambar with Kala Chana Sundal

Wash 100 g Toor Dal and pressure cook with 300 ml water and 0.25 tsp turmeric powder for 3-4 whistles. Mash well and set aside.

Soak 20 g tamarind in 100 ml hot water for 10 minutes. Extract pulp and discard solids.

In a large pot, heat 15 ml sesame oil. Add 0.5 tsp mustard seeds, 0.25 tsp fenugreek seeds, 2 dry red chillies, 0.25 tsp asafoetida, and 1 sprig curry leaves. Let them splutter.

Add 200 g chopped mixed vegetables to the pot. Sauté for 3-5 minutes until slightly tender.

Pour in the tamarind extract, remaining 0.25 tsp turmeric powder, 2 tbsp sambar powder, and salt to taste. Add 200 ml water and bring to a boil.

Cover and simmer for 8-10 minutes until vegetables are cooked through.

Add the mashed toor dal to the pot. Stir well. Add 5 g jaggery if using. Adjust water consistency (add another 100-200 ml if too thick).

Simmer for another 5-7 minutes for flavors to meld.

Garnish with 15 g chopped coriander leaves before serving.

If using dry kala chana, soak 200g overnight and pressure cook with enough water for 3-4 whistles until tender. Drain well. (If using canned, drain and rinse).

Heat 10 ml coconut oil in a pan. Add 0.5 tsp mustard seeds and let them splutter.

Add 1 tsp urad dal, 2 dry red chillies, 1 sprig curry leaves, 0.25 tsp asafoetida, and 1 slit green chilli (if using). Sauté until urad dal turns golden.

Add the cooked and drained kala chana to the pan. Sauté for 2-3 minutes.

Add salt to taste and 30 g grated coconut. Mix well and cook for another 2-3 minutes.

Serve hot.