Name: Sambar
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 250 g toor dal (split pigeon peas); 1200 ml water; 120 g carrot; 150 g eggplant; 150 g pumpkin; 100 g green beans; 150 g tomato; 80 g onion; 2 tbsp tamarind paste; 2 tbsp sambar masala; 0.25 tsp ground turmeric; 1 tsp salt; 0.25 tsp black pepper (ground); 2 tbsp oil; 1 tsp mustard seeds; 2 pcs dried chili; 10 leaf curry leaves; 1 tbsp fresh cilantro; 300 g rice for serving

Ingredients

toor dal (split pigeon peas)250 g

water1200 ml

carrot120 g

eggplant150 g

pumpkin150 g

green beans100 g

tomato150 g

onion80 g

tamarind paste2 tbsp

sambar masala2 tbsp

ground turmeric0.25 tsp

salt1 tsp

black pepper (ground)0.25 tsp

oil2 tbsp

mustard seeds1 tsp

dried chili2 pcs

curry leaves10 leaf

fresh cilantro1 tbsp

rice for serving300 g

Instructions

Rinse the toor dal until the water runs clear, put it in a pressure cooker with 500 ml water and the turmeric, and cook under pressure for 9–10 minutes or until fully soft; mash the dal with a whisk.

Cut the carrot, eggplant, pumpkin, green beans, tomato and onion into pieces about 2 cm.

In a saucepan bring 700 ml water to a boil, add the onion, carrot, pumpkin, eggplant, beans and tomato; cover and simmer over low heat for 12–15 minutes until the vegetables are tender but still hold their shape.

Add the tamarind paste, sambar masala and salt to the vegetables, stir and boil for 5 minutes to cook off the raw taste of the tamarind.

Stir in the mashed toor dal, adjust the consistency with the remaining water if needed, and simmer for another 5–7 minutes; add black pepper to taste.

For the tempering, heat the oil, add the mustard seeds and wait until they start to crackle; add the dried chili and curry leaves and heat for 20–30 seconds.

Pour the tempering into the sambar, stir, sprinkle with fresh cilantro and serve hot with cooked rice.

Sambar

Ingredients

Instructions

More recipes