Udupi Sambar

Sambar again? Indeed. Sambar again obviously. What's with sambar/Indian dal curry and my cooking story (Punjabi Sabut Moong Dal, Andra Sambar & Palakura Pappu)? In fact, its a story which will walk you down the memory lane, up the valley, down the hill and, back and forth, bouncing you in and out of my house and kitchen. Potentially. Until I am lost for words on what else should I say about sambar and most probably, its a similar Indian curry story in each and every Indian household (Drumstick Sambar, Mysore Sambar & Bitter Gourd Sambar). But due to making sambar as regularity as I have, I now had drawn a line between myself and sambar. Regardless, sambar making is still on the go and I don't think will stop until I receive the red light from my other half-half. Hopefully because I can't really and seriously digest sambar anymore (Fish Sambar, Tanni Saar, Sambar & Spinach Sambar). Where did the idea fall from for making Udupi Sambar? Just like that from the sky. I just plucked the name of this sambar and made my version. Udupi Sambar I bet will be a major explosive dal showcased Indian curry for all you sambar lovers (Mulligatawny Soup & Dhal Rice).

Ingredients

1 cup masoor dal - soaked for 10 minutes and rinsed

1 medium size carrot - remove skin and cut into medium size pieces/cubed

5 shallots - remove skin

1/2 inch ginger - sliced thinly

1 1/2 tsp turmeric/kunyit powder

1 1/2 tsp (more if you like) plain curry powder

1 1/2 tsp coriander powder
1 tsp cumin powder
A pinch of asafoetida powder
Tamarind juice - as needed 

Tempering

3 sprigs curry leaves - shredded/sliced

2-3 dried red chilies - cut into pieces

1 tsp black mustard seeds
2 tbsp oil

Method

Add dal, shallots, ginger and turmeric in a pot.

Pour about 3 cups of water.

Simmer and cook till dal is half cooked.

Add carrot, coriander powder, cumin powder and curry powder 

Season with salt.
Pour tamarind juice in 

Stir and simmer (about 5 mins)

Note: longer if you prefer really soft carrot. 

In another pan, heat oil and temper curry leaves, chillies and mustard seeds.

Tip into sambar mixture and add asofoetida powder. 
Stir.