Sambars Recipes - Basic Sambar

Ingredients

• 75g/3 oz/1/2 cup red lentils

• 15 ml/1 tbsp oil

• 5ml/1 tsp mustard seeds

• 2.5 ml/1/2 tsp asafetida

• 2.5 ml/1/2 tsp fenugreek seeds

• 2.5 ml/1/2 tsp cumin seeds

• 1 dried red chili, halved

• 2-3 curry leaves

• 2 green chilies, halved

• 225 g/8 oz mixed vegetables, cubed (radish, onion, potato, aborigine (eggplant),

• courgette (zucchini), green (bell) pepper etc.)

• 30 ml/2 tbsp tamarind juice

• 250 ml/8 fl oz/1 cup water

• 15ml/1 tbsp Sambar Powder 2 (see recipe)

• 2.5ml/1/2 tsp ground turmeric

• salt

• 15ml/1 tbsp rice flour (optional)

• 30ml/2 tbsp water (optional)

• 15ml/1 tbsp chopped fresh coriander

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Method:

1. Cook the lentils in boiling water for about 1 hour until tender then drain and set aside.

2. Heat the oil and fry the mustard seeds, asafetida, fenugreek and cumin seeds, red chili and curry leaves until the mustard seeds start crackling.   

3. Add the green chilies and vegetables and fry for 2 minutes. Add the  tamarind juice, water, sambar powder, turmeric and salt, cover and simmer over a low heat until the vegetables are tender.

4. Stir in the cooked lentils and simmer for 5 minutes. If the sambar needs to be thickened, blend the rice flour with the water, stir it into the pan and sim­mer for a further few minutes.

5. Gar­nish with coriander and serve hot with rice.