sambar

Swasthi Shreekanth’s sambar is a South Indian lentil-and-vegetable stew with tamarind and a freshly roasted spice powder. This selected version uses toor dal, onion, tomato and moringa pods, with carrot, okra and green chilli optional.

The lentils pressure-cook in their own water until soft, then are mashed smooth. A separate small spice batch roasts dried red chillies, chana dal, urad dal, coriander seeds, fenugreek and cumin before cooling and grinding.

Onion and the selected vegetables sauté briefly in a little oil before measured water is added. Some of that hot water is taken out to soak tamarind and optional jaggery, and returns as strained tamarind liquid once the vegetables are cooked.

Turmeric, salt and the ground spice batch season the vegetables. The mashed dal joins them, with coriander added as the stew comes to a gentle boil.

A separate ghee tempering crackles with mustard, fenugreek, optional cumin and dried red chilli, then crisps curry leaves before asafoetida enters. It is poured over the stew, which Shreekanth serves hot with rice or breakfast dishes such as idli.