South Indian Sambar - Felicity Cloake's Readers Recipe Swap

theguardian.com

Colin Bakewell

Eating since 1958, cooking since 1974

subheading: For the masala:

8 curry leaves

1 tbsp chana dhal (hulled, split chickpeas)

A pinch of fenugreek seeds

4 black peppercorns

2 tbsp grated frozen or fresh coconut

1 tbsp ground coriander

1 tsp chilli powder

A pinch of asafoetida

1½ tsp sambar powder (at Asian grocers)

subheading: For the dhal:

180g toor dhal (yellow pigeon peas)

¼ tsp turmeric

1 tsp rapeseed or coconut oil

1 red onion, finely chopped

2 medium fresh or tinned tomatoes, peeled and finely chopped

1 to 2 tsp salt

1 to 2 handfuls chopped vegetables of your choice

1 to 2 tsp golden syrup

1 to 2 tsp tamarind paste, or pulp

The dry ingredients for a delicious Sambar. Photograph: Angela Kim via/GuardianWitness

subheading: For the seasoning:

1 tbsp rapeseed or coconut oil

1 tsp black mustard seeds

10 to 15 curry leaves, to taste

1 to 2 dried chillies

A pinch of fenugreek seeds

Fresh coriander, to serve

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