RCI-CR.001.0013.001
Sambar Variation
This recipe is a . Served over steamed rice, it makes for a simple but filling meal.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- For the Dhal1 unit
- of dry1 cupsplit and hulled red lentils
- water3 cups
- asafoetida (optional1/2 tsphelps with digestion)
- salt1/4 tsp
- Vegetables1 unit
- chopped onion1 cup
- cubed eggplant1 cup
- cubed potato1/2 cup
- cubed carrot1/2 cup
- cubed daikon1/2 cup
- green beans (optional)1/2 cup
- drumsticks (optional)1/2 cup
- cubed tomato1/2 cup
- Fat / Oil1 unit
- ghee1/4 cupbutter or vegetable oil
- Spices & herbs1 unit
- black or brown mustard seed1 tsp
- fenugreek seeds1 tsp
- cumin seeds1 tsp
- of fresh or dry curry leaves2-3 pinches
- chopped fresh or dry chili peppers (choose variety suited to you palate)2-3 unit
- salt1 tsp
- chopped garlic1-2 tsp
- chopped or grated ginger1-2 tsp
- - 1 tsp hot chili powder1/4 unit
- sambar masalar1 1/2 tsp
- tamarind pulp or 1 Tbsp. concentrate1/2 cup
- chopped cilantro1/4 cup
Method
1
Bring the lentils with the water to a boil, reduce heat, add salt and asafoetida, and simmer until the lentils fall apart.
2
While the lentils are simmering, or before, prepare the vegetables and tamarind. To prepare the tamarind pulp, mix the tamarind mass with twice the amount of water, then work with a fork to remove pits; later strain the pulp into the sambar.
3
Heat the fat/oil.
4
Add the mustard seed, heat until they pop.
5
Add fenugreek seeds, cumin seeds, curry leaves, chili peppers, salt. Fry 1-2 minutes.
6
Add onions, and fry until glazed.
7
Add garlic, ginger, eggplant, potato, carrot, daikon. Stir.
8
Move ingredients to side, add chili powder to oil at the bottom of pot, then stir all.
9
Add sambar masalar, stir.
10
Add 2 cups of water, bring to boil, then reduce heat, simmer 5-10 minutes.Add tomato, green beans, drumsticks, simmer 5-10 minutes.
11
Add coriander, dhal (cooked lentils with their liquid), tamarind. Simmer until vegetables are soft.