Indian
Indian - Chutneys and Sides
Sambar
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3/4 cup toor dal
- • 1 lemon-sized ball of tamarind
- • 10 pearl shallots, peeled
- • 1 drumstick, cut into 2-inch pieces
- • 2 tbsp sambar powder
- • 1 tsp mustard seeds
- • 1 sprig curry leaves
- • 1 tbsp sesame oil
- • 1 1/2 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with 2 cups water until soft and mash it smooth.
2
Phase 2
Soak the tamarind in 1 1/2 cups warm water and strain the pulp into a pot.
3
Phase 3
Add the shallots, drumstick, sambar powder, and salt and boil until the vegetables are tender.
4
Phase 4
Add the mashed dal with 1 cup water and simmer for 5 minutes.
5
Phase 5
Heat the oil, pop the mustard seeds, and add the curry leaves, then pour over the sambar.
6
Phase 6
Cover for 5 minutes and serve hot with idli, dosa, or rice.