Step 1: Prepare Vegetables & Dal

Wash and chop all vegetables like carrots, radish, drumsticks, brinjal, potatoes, and plantains into bite-sized pieces. Cook the toor dal with water and a pinch of turmeric until it is completely soft and mushy. Mash the cooked dal into a smooth puree and set it aside.

Step 2: Tempering the Spices

Place a large pot on a wood fire and heat sesame oil. Once hot, add a mix of spices including mustard seeds, cumin seeds, fenugreek seeds, bay leaves, cinnamon, star anise, cloves, and dried red chilies. Allow the spices to splutter and become aromatic, then add a handful of fresh curry leaves.

Step 3: Sauté Aromatics

To the tempered spices, add a large quantity of small onions (shallots), whole garlic cloves, and green chilies. Sauté for several minutes, stirring continuously, until the onions become soft and translucent.

Step 4: Create the Masala Base

Add the chopped tomatoes to the pot and cook until they break down and become soft. Then, add turmeric powder and a large scoop of red chili paste. Mix everything thoroughly and cook for 2-3 minutes until the oil begins to separate from the masala.

Step 5: Cook the Vegetables

Add the large tray of mixed chopped vegetables to the pot. Stir well to ensure all the vegetables are evenly coated with the masala. Sauté for about 5-7 minutes, allowing the vegetables to partially cook in the spices.

Step 6: Combine and Simmer

Pour the mashed toor dal puree and the prepared tamarind water into the pot with the vegetables. Add salt to taste and enough additional water to achieve your desired sambar consistency. Stir everything together to combine.

Step 7: Final Cooking

Bring the sambar to a rolling boil. Once boiling, reduce the heat slightly and let it simmer for about 15-20 minutes. This allows the vegetables to become fully tender and all the flavors to meld together beautifully.

Step 8: Serve the Sambar

The delicious, village-style sambar is ready. Serve it hot over steamed rice as part of a grand feast.

• Cooking over a wood fire imparts a unique smoky flavor to the dish.

• Using a variety of vegetables adds different textures and flavors to the sambar.

• The consistency of the sambar can be adjusted by adding more or less water.

• Different vegetables can be used based on seasonal availability.

• Add a pinch of asafoetida (hing) during tempering for extra aroma.