Onion Sambaar

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 tablespoons pigeon peas, picked-over split skinned (toovar dal)
• 4 cups water
• 1/2 tablespoon oil
• 1/2 teaspoon black mustard seeds
• 1 fresh hot red chili pepper, halved lengthwise (such as serrano or thai)
• 1/2 lb pearl onion
• 2 tablespoons fresh ginger, finely chopped peeled
• 1 teaspoon ground coriander
• 1 teaspoon tamarind paste
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon asafetida powder
• 3 fresh hot green chili peppers, halved lengthwise (such as serrano or thai)
• fresh cilantro stem

Recipe

• 1 wash dal in several changes of water until water runs clear and drain well in a sieve.
• 2 cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
• 3 heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
• 4 add 1 1/2 cups water and remaining ingredients (but not dal paste).
• 5 bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
• 6 add dal paste and remaining cup water, stirring to incorporate.
• 7 bring rasam to a boil, stirring occasionally, and season with salt.