Sattvik Sambar

Over the years cooking has been quite a challenge for me, not only to make something nice for offering Krishna in our home, but also something that my discriminating husband will honor. He cannot eat nightshades or chilies, among other things, and toor dahl (what is used in this recipe) itself has a flavor disagreeable to him (and probably others, too, not only myself) unless it is masked with things like coconut, molasses, tamarind, etc, 

But in this recipe, that does not include chilies. And that's probably what stands out the most compared to the usual sambar recipes cooked by Indian chefs. So this version could be considered a little more sattvik. Thus the title.

(For those who desire a little more zing, however, you can always keep a shaker of cayenne pepper handy on the dining table. :))

INGREDIENTS:

• 1 c toor dahl, washed and soaked overnight.
• water
• 1 T salt
• 1/2 t turmeric
• 1 T butter
• 1/2 c coconut, finely ground
• 1 T fresh tamarind pulp
• 2 T molasses
• 2 t sambar masala powder (see recipe below)

For tempering:

• 2 T ghee
• 1 T mustard seeds
• 1 T fresh ginger, minced
• 1/4 t hing (the yellow kind)
• 1/4 t black pepper 
• 1/4 t fenugreek seeds
• 10 curry leaves (if available)

To make the sambar masala powder:

Roast in a hot skillet the following until some slight smell comes out and or slightly browning:

• 1 T chana dahl 
• 1/2 t urad dahl
• 1 T coriander seeds
• 1 1/2 t cumin seeds
• 3/4 teaspoon of fenugreek seeds
• 3/4 t black mustard seeds 
• 3/4 t sesame seeds
• 1/8 c fresh curry leaves tightly packed

Add these next and keep roasting a few seconds more:

• 3/4 t white poppy seeds 
• 1/4 t black pepper

Turn off the heat. Immediately pour the contents into a cool pan. Then add and stir well: 

• 1/2 t cinnamon powder

Garnish finished dahl with:

• 2 t fresh coriander leaves, coarsely chopped (or parsley)

NOTE:

Nowadays, fresh tamarind may be available at your local Walmart, as well as fresh coconut. If not available, you can opt for the types of tamarind available in Indian groceries and prepare as required. 

Also Walmart has organic, unsweetened, dried coconut as a substitute for freshly grated.

To finely grind dried coconut, a spice (coffee) grinder can do the job. If it's fresh coconut, use the fine side of a grater.

To prepare the fresh tamarind, just remove the outer shell in each pod and let the fruit inside soak overnight. Next morning, push the fruit through a sieve to easily remove the seeds, etc., So that all your left with is pulp.

PREPARATION:

1. Cover the soaked toor dahl with water and bring to a boil. Skim off any foam that collects on the surface and discard. 
2. Add the salt and the coconut and bring to a boil again. Then cover with a tight fitting lid and simmer for about 30 minutes or until the dahl has broken apart and looks well cooked.
3. Add the molasses and the tamarind pulp. Continue to cook on low.
4. In a small pot, heat the ghee.
5. Add the mustard seed. 
6. When the mustard seed finishes popping, add the ginger and stir it around a little until it's browning.
7. Add the remaining ingredients in quick succession and pour the contents into the cooked dahl.
8. Stir in the sambar powder. And about a quarter teaspoon more salt or as desired.
9. Garnish with the fresh coriander
10. Offer to Krishna. Traditionally this is served in South India with iddli or rice. Breaking tradition, goes well with chapatis with avocado salad.