Sambhar

Method

1. To make the sambhar spice blend, heat a dry frying pan over a medium heat. Add the coriander seeds and toast for about 1 minute or until they start to change colour. Tip the toasted seeds into a bowl. Add the dried red chillies to the frying pan and toast for 1 minute or until fragrant. Add the chillies to the bowl.
2. Add the cumin and mustard seeds to the same frying pan and toast for 1 minute or until they begin to change colour, then add to the bowl.
3. Put all the dhals (pulses) in the pan and toast for 1 minute or until they begin to change colour. Add to the bowl with the toasted spices.
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4. Combine the toasted ingredients with the curry leaves, turmeric and asafoetida, then use a spice grinder to whizz the mixture to a fine powder (or blend in a mini food processor or grind in a pestle and mortar). Leave the spice blend to cool, then store in a clean jar.
5. For the curry, put the pulses in a pan with the salt, turmeric and 1.2 litres cold water. Bring to the boil, then simmer for 30-35 minutes until tender.
6. In a separate large saucepan, heat the oil over a medium heat, then add the mustard seeds, curry leaves and dried chillies. Once they begin to sizzle, add the sliced onion and cook for about 5 minutes or until it begins to soften. Add 2 tbsp sambhar spice blend and mix well.
7. Tip the cooked pulses into the onion mix, then stir in the tamarind paste. If the mixture is too thick, add 100ml freshly boiled water. Mix well and cook for 5 minutes, then serve.