Indian Sambar
South Indian Sambar is a lentil stew made with Toor dhal (lentils), curry leaves, and tamarind. It's traditionally served with Idlis or whole-wheat chaptis.
Servings: 4
Calories: 250kcal
Ingredients
- 400 g toor dhal (Indian lentils)
- 1 tsp turmeric powder
- 1 carrot cut into sticks
- 1 zucchini peeled and cut into small sticks
- 2 tbsp ghee or olive oil
- 1 tbsp black mustard seeds
- 1 red onion chopped
- 2 whole, dried chillies
- 2 cm ginger grated
- 2 cloves garlic minced
- 2 large, fresh tomatoes chopped
- 4 curry leaves
- 2 tbsp sambar masala Indian Sambar spice mix
- 1 tsp chili powder add more or less depending on how spicy you like it
- 1 tbsp salt to be adapted according to taste
- 1 tbsp tamarind paste
- 1/2 tsp asafoetida
- 2 tbsp butter or ghee
- fresh coriander finely chopped
Instructions
- Start by washing the lentils and then putting them in a big pot full of water to soak overnight.
- The next morning, rinse the lentils, add them to the pot along with enough water to cover them by about 10 cm. Boil the lentils for approximately 30 minutes, or until they are soft, along with 1 teaspoon of turmeric. Add the vegetable sticks towards the end, making sure they cook for about 5-10 minutes. Reserve. (Do not strain the lentils or throw out the water!). Note: don't worry about overcooking the lentils. It's better to cook them more rather than less.
- In a large pot or Dutch oven on medium heat, add the olive oil or ghee. Add the mustard seeds and the chopped onion. Cook until the onion is transparent.
- Add the whole chillies, and cook for 1 more minute.
- Add the grated ginger and garlic, plus the fresh tomatoes and the curry leaves. Cook for 5 minutes while stirring regularly, until the tomatoes become jammy.
- Add the Sambar masala and the chili powder. Stir. Cook for 1 minute.
- Add the lentils and the water.
- Bring to a boil, then add the salt, tamarind, and the asafoetida. Cover, turn down to medium heat and cook for 15 minutes. If it's looking too runny, then remove the lid and cook until it thickens.
- Before serving, top with butter and fresh coriander.