Sambar

Place toor dhal in a saucepan with 450ml water and bring to the boil. Reduce heat to medium-low, and cook until soft, about 15 minutes.

In another saucepan, mix together the tamarind pulp, and stir in 100ml water to make a watery juice. Bring to the boil over medium-high heat. Add the green pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.

Meanwhile, grind the coriander seeds, channa dha, coconut and chillies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the toor dhal until everything is well blended. Bring to the boil once again, then remove from the heat and set aside.

Heat oil in a small frying pan over medium heat, and add the mustard seed, cumin seed and asafoetida. Once the mustard seeds start to pop and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.