vegetable sambar

• Wash toor dal well, then place into a bowl, cover with water and allow to soak overnight.
• Put the drained toor dal and water into the pressure cooker and bring to a gentle boil. A foam will develop from the lentils which you should remove with a spoon and discard. Continue this process for around three or four minutes until no more foam is produced. Cover, and cook under pressure over low heat for 10 minutes. Release pressure quickly. Skim any floating material, and allow dal to settle. The lentils should be soft. Set aside.

to cook

• Heat oil in a large pan. Add shallots and salt, then fry until the onions turn transparent - about five minutes.
• Add garlic and fry until the raw garlic smell has gone – about two minutes.
• Add the tomatoes and fry until they start to break down and the oil separates.
• Add the asafoetida and 3-4 tablespoons of water from the dal. Mix well. Cook for two minutes, adding more water from the dal if necessary.
• Add the potato and carrot, mix well and cook, covered, for 10 minutes until the potato is almost cooked. Add more water from the dal if necessary.
• Add ginger and beans and mix well. Cook for a further five minutes. The vegetables should be just cooked and softened.
• Add the reserved dal and liquid to vegetables, mix well and bring up to simmer.
• Add tamarind water, sambar masala and coriander stalks. Mix well.

to temper

• Heat the oil in a small frypan. When hot, add the mustard and fenugreek seeds, asafoetida, curry leaves and dried chilli. Fry until leaves are crisp and the seeds are spluttering. Remove from heat.

to serve

• Place dal and vegetables into a large serving bowl. Turn the tempered oil into the sambar and gently fold. Garnish with coriander leaves and serve.