Indian
Indian - Regional Mains
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
- • 150g mixed vegetables (drumstick, pumpkin, carrot), chopped
- • 2 tbsp tamarind pulp
- • 2 tsp sambar powder
- • 1/2 tsp turmeric powder
- • 1 tsp mustard seeds
- • 2 dried red chilies
- • 1 sprig curry leaves
- • 2 tbsp sesame (gingelly) oil
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with turmeric and water until soft; whisk smooth.
2
Phase 2
Simmer the vegetables with the tamarind pulp, salt, and 1 cup water until tender.
3
Phase 3
Add the sambar powder and mashed dal; simmer 10-15 minutes until slightly thick.
4
Phase 4
Heat the oil, pop the mustard seeds, dried red chilies, and curry leaves; pour over the sambar.
5
Phase 5
Serve hot over steamed rice.