Sambar

Ingredients

• 1 cup split pigeon peas (toor or arhar dal), washed and drained
• 1/2 teaspoon ground turmeric
• Kosher salt
• 2 tablespoons ghee or vegetable oil, or a combination of both
• 1 teaspoon mustard seeds
• 2 to 3 stems curry leaves (about 20 leaves)
• Small pinch of asafetida (hing), optional
• 1 medium red onion or 3 to 4 shallots, sliced
• 1 tablespoon sambar masala
• 1 cup canned whole peeled tomatoes, hand crushed
• 3 cups mixed vegetables such as okra, eggplant, sweet potato, pumpkin or zucchini, cut into 1-inch cubes (see Cook’s Note)
• 1/2 cup drumsticks pods (optional), fresh or cut and frozen, if fresh cut into 2-inch-long segments (see Cook’s Note)
• 1 1/2 teaspoons tamarind paste

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