Sambar (Lentils Cooked with Spices) recipe
information
There are over sixty varieties of lentils to be found in India, and their popularity is what you might expect from a population that is, at least in theory, overwhelmingly vegetarian. This particular south Indian dish calls for toovar dhal {lentils) hut any available type may be substituted.
ingredients
225 g (8 oz) 1 cup Toovar dhal (lentils), washed, soaked for 1 hour and drained
1/2 tsp Ground fenugreek
1 1/4 litre (2 pints) 5 cups Water
1 1/2 tsp Salt
50 g (2 oz) 1/3 cup Fresh coconut, chopped
2 tsp Whole cumin seeds
1 Tbs Coriander seeds
1/2 tsp Ground cinnamon
50 g (2 oz) 1/4 cup Tamarind
250 ml (8 fl oz) 1 cup Boiling water
2 tsp Soft brown sugar
1 tsp Hot chilli powder
2 Tbs Chopped coriander leaves
2 Tbs Vegetable oil
1 tsp Mustard seeds
1 tsp Turmeric
1/4 tsp Asafoetida (optional)
2 Garlic cloves, crushed
1 Green chilli, chopped
1/2 tsp Ground fenugreek
1 1/4 litre (2 pints) 5 cups Water
1 1/2 tsp Salt
50 g (2 oz) 1/3 cup Fresh coconut, chopped
2 tsp Whole cumin seeds
1 Tbs Coriander seeds
1/2 tsp Ground cinnamon
50 g (2 oz) 1/4 cup Tamarind
250 ml (8 fl oz) 1 cup Boiling water
2 tsp Soft brown sugar
1 tsp Hot chilli powder
2 Tbs Chopped coriander leaves
2 Tbs Vegetable oil
1 tsp Mustard seeds
1 tsp Turmeric
1/4 tsp Asafoetida (optional)
2 Garlic cloves, crushed
1 Green chilli, chopped
method
1. Put the dhal, fenugreek, water and 1 teaspoon of salt into a saucepan and bring to the boil. Reduce the heat to low and simmer for 1 hour, or until the dhal is soft. Remove from the heat. Meanwhile, cook the coconut, cumin, coriander and cinnamon in a frying-pan, stirring constantly with a wooden spoon, for 3 minutes. Remove from the heat and allow the mixture to cool.
2. Puree in a blender with 4 tablespoons of cold water, then transfer the mixture to a bowl and set aside.
3. Put the tamarind in a small bowl and pour over the boiling water. Set aside until the mixture is cool. Pour the mixture through a strainer into a saucepan, using the back of a wooden spoon to push through as much of the softened tamarind pulp as possible. Discard the contents of the strainer.
4. Put the saucepan over moderate heat. Stir in the sugar, chilli powder, coriander leaves and remaining salt and simmer the mixture for 5 minutes.
5. Remove from the heat and set aside. Heat the oil in a small frying-pan. Add the mustard seeds. Cover the pan and fry until they pop. Stir in the turmeric, asafoetida, if you are using it, the garlic and chilli. Reduce the heat to low and fry for 2 minutes, stirring constantly. Spoon the contents of the pan into the dhal with the tamarind mixture and coconut and spice puree. Return the pan to low heat and simmer the dhal mixture for 10 minutes, stirring frequently.
6. Remove from the heat and transfer to a warmed serving dish. Serve at once.
2. Puree in a blender with 4 tablespoons of cold water, then transfer the mixture to a bowl and set aside.
3. Put the tamarind in a small bowl and pour over the boiling water. Set aside until the mixture is cool. Pour the mixture through a strainer into a saucepan, using the back of a wooden spoon to push through as much of the softened tamarind pulp as possible. Discard the contents of the strainer.
4. Put the saucepan over moderate heat. Stir in the sugar, chilli powder, coriander leaves and remaining salt and simmer the mixture for 5 minutes.
5. Remove from the heat and set aside. Heat the oil in a small frying-pan. Add the mustard seeds. Cover the pan and fry until they pop. Stir in the turmeric, asafoetida, if you are using it, the garlic and chilli. Reduce the heat to low and fry for 2 minutes, stirring constantly. Spoon the contents of the pan into the dhal with the tamarind mixture and coconut and spice puree. Return the pan to low heat and simmer the dhal mixture for 10 minutes, stirring frequently.
6. Remove from the heat and transfer to a warmed serving dish. Serve at once.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
