Cookbook:Sambar III

Sambar III
CategoryIndian recipes

Cookbook | Ingredients | Recipes

This recipe is a sambar variation. Served over steamed rice, it makes for a simple but filling meal.

Ingredients edit

Dahl edit

Sambar edit

Procedure edit

  1. Bring the lentils and water to a boil. Reduce heat, add salt and asafoetida, and simmer until the lentils fall apart.
  2. 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.
  3. Heat the fat/oil in a pan. Add the mustard seeds, and heat until they pop.
  4. Add fenugreek seeds, cumin seeds, curry leaves, chili peppers, and salt. Fry 1–2 minutes.
  5. Add onions, and fry until glazed.
  6. Add garlic, ginger, eggplant, potato, carrot, and daikon. Stir.
  7. Move ingredients to side. Add chili powder to oil at the bottom of pot, then stir all.
  8. Add sambar masalar, and stir.
  9. Add 2 cups of water, and bring to boil. Reduce heat, and simmer 5–10 minutes.
  10. Add tomato, green beans, and drumsticks, then simmer 5–10 minutes.
  11. Add coriander, dhal (cooked lentils with their liquid), and tamarind. Simmer until vegetables are soft.
  12. Serve hot over steamed rice.