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1
Pressure cook the Toor Dal (pigeon peas) in enough water until it is completely soft.
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2
Mix into a rough paste.
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3
The amount of water depends on the brand of lentils.
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4
But a general rule of thumb is to add enough water to completely soak the lentils until the water level reaches one inch over the level of the lentils in the cooker.
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5
Wash and pat dry the Okra thoroughly.
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6
It is imperative that the Okra is absolutely dry.
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7
If the okra is wet, then it is messy to cut the okra, as it becomes very slimy.
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8
Cut the okra into about a centimeter long cylinders.
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9
Chop the green chillies.
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10
Chop finely if you want a spicy Sambar.
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11
If you don't want it so spicy, you can just slit them lengthwise, and take them out later.
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12
Soak the tamarind in some warm water for about 5 minutes, and squeeze all the pulp out of the tamarind.
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13
Add the tamarind pulp, okra and the chillies to a pot, and add just enough water to barely soak the Okra.
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14
Add the salt, turmeric, sugar.
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15
Bring it to a boil.
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16
Continue cooking covered on medium heat until Okra starts getting a rusty green color.
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17
Once that happens, add in the majority of the cilantro, saving some for garnish
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18
Continue cooking for about a minute.
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19
Then add the Toor dal paste.
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20
Once this comes to a boil, add the asafoetida, and turn off the heat.
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21
Add the remaining cilantro, and keep it covered.
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22
Now start preparing the tempering.
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23
in a small pan, take the oil.
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24
Once the oil is hot, add the Urad dal.
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25
Add the mustard seeds.
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26
Once the seeds start crackling, add the dried red chillies.
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27
take the pan off the heat.
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28
Add the curry leaves and the asafoetida.
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29
Be careful as the oil will splash around vigorously
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30
Pour the tempering over the Sambar and keep it covered until serving.
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31
Serve with plain rice for a wholesome meal.
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32
Bon Apetit!
