South Indian Sambar (Traditional Stew)

Directions

1. Prepare the Sambar Powder, which can be done ahead of time: In a dry pan over medium heat, dry roast coriander seeds, cumin seeds, fenugreek seeds, peppercorns, dried red chilies, cinnamon stick, cloves, cardamom pod, and bay leaf for 2-3 minutes, until fragrant. Add urad dal and roast for an additional minute. Once cool, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Store in an airtight container until need or for future use.
2. In a large pot, add lentils and broth. Bring to a boil, reduce heat and simmer for 15-17 minutes, or until lentils are tender but still hold their shape.
3. While the lentils are cooking, heat oil in a separate pan over medium heat. Add onion and sauté for 5 minutes, or until softened. Add ginger and garlic and cook for an additional minute.
4. Add green chili, tomatoes, sambar powder, turmeric, garam masala, and salt. Cook for 3-4 minutes, stirring frequently, until spices become fragrant.
5. Add sautéed mixture and any remaining oil from the pan to the pot with cooked lentils. Add tamarind water (extract the tamarind pulp by squeezing it with your fingers) and stir to combine. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld. Taste and adjust seasonings as needed.
6. Remove pot from heat and stir in cilantro. For an extra optional touch, add 1 Tbsp (15 mL) of ghee for a richer flavor. Serve hot with rice, dosa, or idli.