Sambar (South Indian Vegetable Stew)

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Colin Bakewell

Eating since 1958, cooking since 1974

½ cups toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained

½ cups coconut or canola oil

8 cloves garlic, mashed into a paste

1 small red onion, cut into 1" pieces

1 (2") piece ginger, peeled and mashed into a paste

4 small green Thai chiles or 2 serranos, chopped

2 drumsticks, trimmed and cut into 2" pieces

2 medium carrots, quartered lengthwise and cut into 2" pieces

2 medium Yukon Gold potatoes, peeled and cut into 1" pieces

2 plum tomatoes, chopped

½ cups sambar masala

3 tbsp. fresh or frozen grated coconut

3 tbsp. tamarind paste

1 tbsp. ground cumin

1 tsp. ground turmeric

10 small okra, trimmed and halved crosswise

Kosher salt, to taste

2 tsp. black mustard seeds

10 fresh or frozen curry leaves

5 chiles de árbol

¼ cups cilantro leaves

Cooked white rice, for serving (optional)

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