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Soak the tamarind in 1 cup water for 20 minutes.
Squeeze it out, adding water little by little to
prepare 1 cup of juice. Choose a heavy cooking
pot. Wash and clean the dal. Boil 2 cups of water
and add the dal, turmeric powder and 1 teaspoon of
oil. As the dal boils, skim off the foam and
discard. Boil until the dal is soft and then mash
it coarsely. If needed, add more water as it is
boiling but do not let it get too watery. If you
use a pressure cooker it will take about 5
minutes. In a separate pan, heat to medium and
pour in the remaining oil. Once the oil is hot,
add the chilies, mustard seeds, fenugreek and
curry leaves and sauté for 2 minutes. Add the
onion and brown lightly. Add the tamarind extract
and let boil lightly until the onions are cooked.
Add this mixture to the dal with asafoetida,
tomato, vegetable of choice and sambar powder.
Allow this to boil for 5 to 10 minutes and remove
from the heat. Garnish with cilantro.
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