Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 180 gdry toor dal, rinsed
- 1000 mlwater
- ½ tspground turmeric
- 150 gcarrot, cut into 1 cm pieces
- 200 geggplant, cut into 2 cm pieces
- 150 gtomato, chopped
- 2 tspunsweetened tamarind concentrate
- 2 tbspgluten-free sambar powder without wheat-based asafoetida
- 1 tspsalt
- 1 tbspneutral oil
- 1 tspblack mustard seeds
- 10 eachfresh curry leaves
- 1 eachdried red chili
- 15 gcilantro, chopped
Make it
- Put the toor dal, turmeric and 700 ml of the water in a saucepan. Bring to a boil, skim any foam and simmer partially covered for 30–40 minutes, until the lentils crush readily. Mash lightly.
- While the lentils simmer, use a larger saucepan to simmer the carrot and remaining 300 ml water for 8 minutes. Add eggplant and tomato; simmer for 8–10 minutes more, until the vegetables are tender.
- Mix the tamarind concentrate with a spoonful of hot broth. Stir it into the vegetables with sambar powder and salt, then add the cooked dal and its liquid.
- Simmer the combined soup for 5 minutes, stirring so the dal does not catch. It should be pourable but gently thickened.
- Heat the oil in a small skillet over medium heat. Add mustard seeds; when they start to pop, add curry leaves and the dried chili for 15 seconds. Carefully pour the seasoning into the sambar and finish with cilantro.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.