Murungakkai Sambar Recipe

Cook tur dal

If not already cooked, rinse 1 cup tur dal until water runs clear. Pressure-cook with 2 cups water and a pinch of turmeric until soft and mushy (about 3–4 whistles) or simmer in a pot until fully broken down. Mash lightly and set aside.

Prepare drumsticks and vegetables

Wash and cut drumsticks into 2–3 inch pieces. Slice 1 medium onion and chop 1 medium tomato. Keep ready.

In a large pot, heat 1 tablespoon of oil over medium heat. Add sliced onions and sauté until translucent (3–4 minutes). Add chopped tomato and cook until softened (2–3 minutes). Add turmeric (1 tsp) and sauté for 30 seconds.

Add the drumstick pieces to the pot, stir to combine with onions and tomato, and pour in 1 to 1-1/2 cups water (enough to partly submerge drumsticks). Cover and simmer until drumsticks are tender but not falling apart, about 10–12 minutes. Test with a fork; they should be cooked through and easy to pierce.

When drumsticks are almost done, add the cooked and mashed tur dal to the pot along with the remaining water (to reach about 2–3 cups total liquid depending on desired consistency). Stir well.

Mix in 2 tbs sambar powder, salt to taste, and 2 tbs tamarind pulp dissolved in 1/4 cup warm water. Bring to a gentle boil and simmer 5–7 minutes to marry flavors and cook rawness out of the sambar powder and tamarind.

Dry-roast 2 tbs coriander seeds, 1 tsp chana dal, 1 tsp toor dal (dry), 1 tsp fenugreek seeds, 3 dry red chilies, and 6 black peppercorns in a skillet on low–medium heat until aromatic and lightly browned (2–3 minutes). Remove from heat and let cool slightly.

In a small blender or spice grinder, combine the roasted spices, 8 curry leaves, 1 tbs grated coconut, 1/2 tsp tamarind (optional), and 3 tbs water. Grind to a smooth paste (add a little more water if needed). Add this fresh masala to the simmering sambar and stir. Simmer 4–5 minutes to incorporate the freshly ground flavors.

In a small tadka pan or skillet, heat 2 tbs oil or ghee over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1 tsp cumin seeds, 1 broken dry red chili, 10 curry leaves and 1/4 tsp asafoetida. Fry for 20–30 seconds until curry leaves crisp and spices are fragrant. Be careful not to burn.

Pour the hot tempering immediately into the simmering sambar. Stir gently to combine.

Taste and adjust seasoning: add 1 tsp jaggery (optional) if the sambar is too tangy, and add salt if needed. If desired, stir in 1/2 tbs lemon juice for brightness.

Garnish with 2 tbs chopped fresh cilantro. Allow sambar to rest 5 minutes off heat so flavors meld before serving.