Onion Sambaar

Some of these more exotic ingredients can be found in Ethnic stores that carry India foods.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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  white 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 asafoetida powder
• 3  fresh hot green chili peppers, halved lengthwise (such as serrano or Thai)

• Garnish

•  fresh cilantro stem

Directions

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.