Beans Sambar

How to Prepare

1. Pressure cook the toor dal with turmeric powder and 4 cups of water for 3 whistles or until soft. Mash the dal and set aside.
2. In a large pot, heat 4 tablespoons of oil or ghee. Add mustard seeds and let them splutter.
3. Add cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté for 30 seconds.
4. Add chopped beans and sauté for 2-3 minutes.
5. Add tamarind extract, sambar powder, rasam powder, salt, and 8 cups of water. Bring to a boil.
6. Add the mashed dal to the pot and mix well. Simmer for 10-15 minutes until the beans are cooked and flavors meld.
7. Adjust consistency by adding more water if needed. Check for salt and spices, and adjust accordingly.
8. Garnish with chopped coriander leaves and serve hot with rice or idli.