Shallot Sambar

For the Sambar Powder: Place the chana dal, urad dal, toor dal and cumin seeds in a small skillet and toast over medium-high heat until the dals turn a few shades darker and release their aroma. Cool to room temperature.

Heat the oil in a skillet over low heat and add the coriander seeds, fenugreek seeds, chiles and asafetida. Stir constantly until the spices release their aromas and turn brown. Turn off the heat and cool to room temperature.

Grind the spices and dals to a coarse powder and store in an airtight, clean and dry jar away from direct light and heat.

Wash the dal thoroughly until the water runs clear. In one saucepan combine the dal, 1 1/2 cups water, the turmeric and 1 teaspoon of oil and bring to a boil. Lower the heat and simmer, covered, until the dal is soft. Mash with a wire whisk until softened.

In another saucepan, dissolve the tamarind paste in the remaining 3/4 cup water over low heat. Add the shallots and simmer until the shallots are tender. Mix into the cooked dal. Add the sambar powder and salt and simmer over low heat just until heated through.

Heat the remaining 1 tablespoon of oil in a small, shallow saucepan over high heat until it almost smokes. Add the mustard seeds. When these start spluttering, add the curry leaves and immediately empty the mixture into the simmering sambar. Turn off the heat and garnish with the cilantro. Serve hot.