Sambar III
This recipe is a sambar variation. Served over steamed rice, it makes for a simple but filling meal.
Source and licence
"Sambar III" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sambar_III, revision 4615141), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sambar_III&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615141
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.
- 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.
- Add tomato, green beans, and drumsticks, then simmer 5–10 minutes.
- Add coriander, dhal (cooked lentils with their liquid), and tamarind. Simmer until vegetables are soft.
- Serve hot over steamed rice.