Sambar III
This recipe is a sambar variation. Served over steamed rice, it makes for a simple but filling meal.
Servings
5–6
1 cup dry, split and hulled red lentils
3 cups water
¼ tsp salt
½ tsp asafoetida (optional)
½ cup tamarind pulp or 1 tbsp concentrate
¼ cup ghee, butter or vegetable oil
1 tsp black or brown mustard seed
1 tsp fenugreek seeds
1 tsp cumin seeds
2–3 pinches of fresh or dry curry leaves
2–3 chopped fresh or dry chile peppers (choose variety suited to your palate)
1 tsp salt
1 cup chopped onion
1–2 tsp chopped garlic
1–2 tsp chopped or grated ginger
1 cup cubed eggplant
½ cup cubed potato
½ cup cubed carrot
½ cup cubed daikon
¼–1 tsp hot chile powder
1 ½ tsp sambar masalar
½ cup green beans (optional)
½ cup drumsticks (optional)
¼ cup chopped cilantro
½ cup cubed tomato
Bring the lentils and water to a boil. Reduce heat, add salt and asafoetida, and simmer until the lentils fall apart.
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.
Heat the fat/oil in a pan. Add the mustard seeds, and heat until they pop.
Add fenugreek seeds, cumin seeds, curry leaves, chili peppers, and salt. Fry 1–2 minutes.
1–2 minutes
Add onions, and fry until glazed.
Add garlic, ginger, eggplant, potato, carrot, and daikon. Stir.
Move ingredients to side. Add chili powder to oil at the bottom of pot, then stir all.
Add sambar masalar, and stir.
Add 2 cups of water, and bring to boil. Reduce heat, and simmer 5–10 minutes.
5–10 minutes
Add tomato, green beans, and drumsticks, then simmer 5–10 minutes.
5–10 minutes
Add coriander, dhal (cooked lentils with their liquid), and tamarind. Simmer until vegetables are soft.
Serve hot over steamed rice.