South Indian Cauliflower Sambar

Adapted from Dakshin; pretty tasty!

3 oz (~1/3 to 1/2 cup) toor dal, rinsed
2 C water

2 C chopped cauliflower
2 tomatoes, quartered
1.5 tsp sambar powder (we used Aachi brand, but dakshin has a recipe for making your own as well).
1/2 tsp ground turmeric
salt to taste

PASTE
1 tsp oil
1 tsp coriander seeds
1/2 tsp black peppercorns
1 tsp washed urad dal, rinsed
1/2 tsp asafoetida powder
2 Tbsp toasted almond (original recipe calls for coconut)

FOR TEMPERING
2 tsp ghee
1 tsp mustard seeds
1 tsp urad dal
1 red chili pepper, halved (we omitted this for Nadia)
a few curry leaves

Cook dal.  Combine toor dal and water in heavy saucepan.  Bring to boil, then simmer with partially covering lid for 1.5 hours.  Add more water as necessary.  Stir a few times in the last 30 min.

Paste.  Heat oil in skillet.  Add coriander seeds, black peppercorns, urad dal, and asafoetida powder.  Saute 2 min.  Make into a paste together with the toasted almonds (or coconut) and a little water we used ~ 1 Tbsp.  You can use mortar and pestle, or a spice grinder.

Main method.  Combine cauliflower florets and tomato in pan with enough water to cover (we used ~1.5 C).  Add sambar powder, turmeric powder, and salt (we used ~1 - 1.5 tsp).  Simmer until vegetables are tender.  Add the paste and the cooked dal.  Simmer until flavors are blended (a few minutes).  If you'd like, you can add a thickener such as a few tsp of rice flour or cornstarch mixed with water.

Tempering.  Heat 2 tsp ghee in skillet.  Add mustard seeds, black gram dal and curry leaves.  When the mustard seeds pop add mixture to the sambar.

If you wish, add a little coconut milk at the end.