Cookbook:Sambar III

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

Dahl

 * 1 cup dry, split and hulled red lentils
 * 3 cups water
 * ¼ tsp salt
 * ½ tsp asafoetida (optional)

Sambar

 * 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

Procedure

 * 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.