Drumstick & Tomato Sambar

⏱ 50 min · Serves 4

A soul-warming South Indian lentil stew packed with tender drumstick pieces and juicy tomatoes, simmered in a fragrant tamarind-spiced broth. This comforting sambar is perfect ladled over steamed rice or served alongside crispy dosas.

Per serving: 220 kcal · 11.0g protein · 32.0g carbs · 6.0g fat

Ingredients

• 200g toor dal (split pigeon peas), rinsed
• 2 drumsticks (moringa pods), cut into 4cm pieces
• 2 medium tomatoes, roughly chopped
• 1 small onion, finely chopped
• 1 tbsp tamarind paste
• 1 tsp turmeric powder
• 2 tsp sambar powder
• 1 tsp red chilli powder
• Salt to taste
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 dried red chillies
• 2 garlic cloves, lightly crushed
• Small handful fresh coriander, chopped
• 800ml water

Method

1. Pressure cook or boil the toor dal with 400ml water and half the turmeric until completely soft and mushy, about 20 minutes. Mash well and set aside.
2. Cook the drumstick pieces in a separate pot of salted boiling water for 8–10 minutes until just tender. Drain and set aside.
3. In a large saucepan, heat 1 tbsp oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the tomatoes and cook for a further 4 minutes until they break down.
4. Stir in the remaining turmeric, sambar powder, and red chilli powder. Cook for 1 minute until fragrant.
5. Add the mashed dal, tamarind paste, and remaining 400ml water. Stir well, bring to a gentle boil, then simmer for 8 minutes.
6. Add the cooked drumstick pieces and season generously with salt. Simmer for another 5 minutes so the flavours meld together.
7. In a small pan, heat the remaining oil over high heat. Add mustard seeds and let them pop. Add cumin seeds, curry leaves, dried red chillies, and garlic. Sizzle for 30 seconds then pour the tempering straight into the sambar.
8. Stir through fresh coriander and serve hot with steamed rice or dosas.