OPOS 3kg Kalyana Sambar (Cooking dal without water)

Lesson 2 to Sambar
OPOS 3Kg Kalyana sambar for 10- 20 people

Note:
1. This template is designed to cook a large quantity of dal based curries.
2. The curry paste can be freshly ground (as shown here) or readymade spice mixes can be used.
3. Water or oil buffer or a mix of both can be used.
4. Tomatoes or watery vegetables are mandatory if oil buffer is used.
5. More (non- delicate) vegetables can be layered over tomatoes. Salt & basic spice powders can be mixed in.
6. Soaked & drained tuvar dal is layered over vegetables. Note 1C (200g) tuvar dal becomes 2.5C on soaking.
7. Cleaned tamarind (seeds and fibers removed) is layered over dal. It cooks to a mush without affecting the cooking of dal.
8. Medium heat is used though high heat also works, but might lead to charring in some cases.
9. Tuvar dal cooks to a mushy, spoon mashable consistency. (Mung, masoor cook even mushier).
10. Spewing/ foaming/ removing scum is completely eliminated by cutting out water.
11. The dal can be removed and mashed for a smoother consistency. Or just mixed in to retain some texture (as shown here).
12. The curry paste is mixed in and the concentrate is ready. It can be refrigerated for weeks or frozen for. months.
13. The yield is 1.1 kg (5C) of concentrate.
14. The concentrate can be diluted (1:2) and simmered to cook up sambar for nearly 20 people.
15. The same template can be extended with different dals, vegetables and curry pastes to cook up a huge variety of small dal based curries.