Sambar (Tamarind Lentil Stew)

Preparation

1. Step 1

   In a medium bowl, pour 4 cups hot tap water over the tamarind and soak for 20 minutes.

2. Step 2

   Use your hand or the back of a spoon to knead the tamarind in the water to release the pulp. Strain through a fine-mesh sieve into a bowl, pressing out the liquid. Discard the solids and set the tamarind water aside.

3. Step 3

   Meanwhile, in a medium pot, combine the masoor dal, 4 cups water, and ½ teaspoon salt. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until soft, 12 to 15 minutes. Skim off any foam from the top. Set aside.

4. Step 4

   Measure out 2 tablespoons of the diced shallots and set aside for later. In a large Dutch oven or other wide heavy pot, heat 2 tablespoons of the oil over medium-high heat until it shimmers. Add the black mustard seeds and heat until they begin to pop, about 1 minute. As soon as they start popping, add the rest of the shallots and half of the curry leaves (beware of splattering!). Sauté until the shallots start to turn glassy, reducing the heat to medium if the shallots brown too fast, about 2 minutes.

5. Step 5

   Add the tamarind water and bring to a simmer. Add the daikon, serrano chiles, 1½ teaspoons salt and the turmeric. Cover and simmer until the liquid thickens and the daikon is soft, about 12 minutes.

6. Step 6

   Meanwhile, in a small nonstick skillet, heat the remaining ¼ cup oil over medium heat. Add the reserved 2 tablespoons shallots, the coriander seeds, chana dal, fenugreek seeds and dried chiles and heat until the shallots soften, the chana dal becomes golden brown, and the coriander seeds darken, 1 to 2 minutes.

7. Step 7

   Remove from the heat and stir in the coconut and the remaining curry leaves. Transfer the mixture to a blender and add 2 cups water. Pulse until smooth. (You can also use a small blender or food processor and blend in batches.) Mix into the pot with the simmering daikon.

8. Step 8

   Add the tomatoes to the pot and cook until they collapse, 5 to 7 minutes. Add the cooked masoor dal and 2 cups water and simmer until the daikon is very soft, about 3 minutes. Add the jaggery and ½ teaspoon salt and stir well to combine. Add more salt to taste. (At this point, if you’re serving the sambar with dosas, let it sit uncovered for at least 30 minutes so that it’s thick enough to scoop up with the dosas. Warm through before serving.)

9. Step 9

   Garnish with cilantro. Serve over rice with a dollop of ghee, or alongside dosas fresh from the griddle.