ReceptnaptárSambar (South Indian lentil and vegetable stew)
Sambar is the vegetable-and-lentil "curry soup" of South Indian (Tamil, Kannada) cooking: tangy tamarind, sambar spice blend and soft lentils. It is almost always served with idli, dosa and rice, and on its own it is a substantial vegan dinner.
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Ingredients
Method
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- Cook the lentils with the water and turmeric in a saucepan for 20–25 minutes until soft (3 whistles in a pressure cooker), then mash with a fork or whisk.
- Cook the vegetables separately in a little water for 8–10 minutes until semi-soft.
- Dissolve the tamarind in 100 ml warm water and strain.
- Add the vegetables, tomato, tamarind water, sambar spice blend and salt to the cooked lentils and simmer over low heat for 10 minutes until everything comes together.
- For the tadka, heat the oil, let the mustard seeds pop, add the curry leaves, chillies and asafoetida and fry for 20 seconds.
- Pour the hot spiced oil over the sambar, sprinkle with coriander, and serve with rice, idli or dosa.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sambar spice blend is sold in Indian shops; curry powder with coriander can replace it.
- Cook the vegetables separately so they don't fall apart in the lentils.
- Add the tadka at the end while still sizzling; the aroma is decided here.
- Keeps in the fridge for 4 days and freezes well.
Frequently asked questions
What is the difference between sambar and rasam?
Sambar is thicker, with lentils and vegetables; rasam is thin and tamarind-peppery.
Which lentil is best?
Toor dal is traditional; red lentils cook just as fast but taste a little different.
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