Andhra Sambar

Sambar. Indian dal curry. Do I have to like say anything? Indians and sambar, or dal curry and us Indians? I am actually lost for words. But one thing is certain. I have been making, and making and making, and I have not stopped because if sambar is not one of the dishes in my house at least once a week, my other half-half's food life is not complete. Says it all and pretty much the logic to my sambar story, and I don't think my sambar story will ever stop. Of course, me being like a small time home chef, I try to vary sambar each time I make (Palakura Pappu, Mulligatawny Soup, Bitter Gourd Sambar, Drumstick Sambar & Simple Sambar). More or less, or less or more, for celebrating lentils/dal (Dhal Rice & Mysore Sambar) and thank god for the various types. This Andhra Sambar is the outcome of moong dal/green gram and tempering cumin seeds, mustard seeds and curry leaves in ghee I must say infused an amazing and wonderful aroma (Fish Sambar, Palak Sambar & Tanni Saar).

Ingredients

1 cup moong dal/green gram

10 garlic 

10 shallots
1 tsp turmeric powder 
1/2 carrot - dice

2 green chillies - slice
Tamarind juice - as needed 

Salt for taste

Tempering

2 tbsp ghee

1 tsp cumin seeds
1 tsp mustard seeds

3-4 sprigs curry leaves

Method

Simmer beans with 1/2 liter of water and turmeric till half cooked.

Add carrot, garlic, shallots and chillies.

Continue to simmer to soften carrot. 
Season with tamarind juice and salt.  

Stir and remove from heat.

Quickly fry/temper cumin seeds, mustard seeds and curry leaves in ghee.

Tip into dal gravy/curry and give a good stir.