Sambar
Sambar is a South Indian and Sri Lankan stew of toor dal and vegetables in a sour tamarind broth, usually ladled over steamed rice. This version cooks the dal until it dissolves, which gives the broth its body. The finish matters most: mustard seeds, dried chiles and curry leaves sizzle in hot oil or ghee, then go into the pot. Any mix of tomato, potato, okra or eggplant works.
Instructions
Wash the dal and put it in a pot with the water and salt. Cook it until it is completely soft and no whole grains remain.
Stir in the sambhar masala, sugar, mixed vegetables and the quartered onion. Cook until the vegetables are tender when pierced, then add the tamarind.
Heat the oil or ghee in a saucepan and add the mustard seeds. Wait until they splutter, then add the whole red chiles and the curry leaves.
Stir the spices two or three times, then pour in the dal and vegetable mixture. Bring it to a boil, then lower the heat and simmer for about 5 minutes.
Scatter the chopped coriander over the top and serve.
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