Ulli Sambar

Prepare the base by pressure cooking toor dal with turmeric until soft and mushy; whisk thoroughly.

The smooth consistency of dal is mandatory to achieve the traditional velvety body of Sambar.

In a wide cauldron, heat sesame oil and sauté the whole peeled shallots until they are translucent.

The use of small pearl onions is the absolute secret to achieving the traditional sweetness.

Mix the tamarind extract, sambar powder, and salt; bring to a vigorous boil.

Simmer for exactly 10 minutes until the shallots are cooked and the raw smell of tamarind is gone.

Mix the whisked toor dal into the simmering mixture; whisk until integrated.

Heat ghee in a tempering pan; add mustard seeds, fenugreek, dried red chilies, curry leaves, and asafoetida.

The addition of fenugreek is mandatory to achieved the signature traditional South Indian aroma.

Pour the hot tempering immediately into the Sambar; serve warm while the spicy aromas are intensely fresh.