South Asia / Main
Sambar III
This recipe is a sambar variation. Served over steamed rice, it makes for a simple but filling meal.
Ingredients
- red lentil, dry, split and hulled1 cup
- water3 cup
- salt1/4 tsp
- asafoetida, optional1/2 tsp
- tamarind pulp, or 1 tbsp concentrate1/2 cup
- ghee, or butter or vegetable oil1/4 cup
- mustard seeds, black or brown1 tsp
- fenugreek seed1 tsp
- cumin seeds1 tsp
- curry leaf, fresh or dry2–3 pinch
- chilli, fresh or dry, chopped; choose variety suited to your palate2–3
- salt1 tsp
- onion, chopped1 cup
- garlic, chopped1–2 tsp
- ginger, chopped or grated1–2 tsp
- eggplant, cubed1 cup
- potatoes, cubed1/2 cup
- carrot, cubed1/2 cup
- daikon, cubed1/2 cup
- hot chilli powder1/4–1 tsp
- sambar masala1 1/2 tsp
- green beans, optional1/2 cup
- drumstick, optional1/2 cup
- coriander, chopped1/4 cup
- tomato, cubed1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
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.
Inferred This region is inferred from the ingredients（evidence：asafoetida、sambar masala、tamarind pulp）
