Indian
Indian - South Indian Classics
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
- • 1 cup toor dal
- • 12 shallots, peeled
- • 1 lemon-sized ball of tamarind
- • 2 tsp sambar powder
- • 1/4 tsp turmeric powder
- • 1 1/2 tsp salt
- • 2 tbsp sesame oil
- • 1 tsp mustard seeds
- • 10 curry leaves
Preparation Steps
1
Phase 1
Pressure-cook the dal with the turmeric and 2 cups water until mushy; mash smooth.
2
Phase 2
Soak the tamarind in 1 1/2 cups warm water, squeeze, and strain the extract.
3
Phase 3
Boil the tamarind extract with the shallots and 1 tsp of the salt for 8 minutes until the shallots soften.
4
Phase 4
Stir in the sambar powder and simmer 3 minutes.
5
Phase 5
Add the mashed dal with 1 cup water and the remaining salt; simmer 10 minutes until slightly thickened.
6
Phase 6
Heat the sesame oil, pop the mustard seeds and curry leaves, pour into the sambar, and serve with rice or dosa.