Udupi Sambar

Wash the toor dal and pressure cook with turmeric and 500 ml water for 3–4 whistles until very soft. Mash the cooked dal until smooth.

In a pot, combine the mashed dal with 400 ml water. Add tamarind paste, jaggery, and salt. Bring to a simmer.

Add drumstick pieces and brinjal to the simmering dal. Cook for 8–10 minutes until the vegetables are tender.

Add shallots and chopped tomatoes. Cook for 5 more minutes.

Add Udupi sambar powder and stir well. Simmer for 5 minutes to allow the spices to bloom in the dal.

Taste and adjust salt, tamarind, and jaggery — Udupi sambar has a distinctive sweet-sour-spicy balance.

For the tempering: heat coconut oil in a small pan over medium-high heat. Add mustard seeds and let them splutter.

Add dried red chillies and curry leaves — they will crackle. Add asafoetida and stir for 5 seconds.

Pour the tempering immediately into the sambar. Stir to combine.

Garnish with fresh coriander leaves. Serve hot with idli, dosa, or steamed rice.