Sambars Recipes - Cauliflower Sambar

Ingredients

• 76 g/3 oz/1/2 cup red lentils

• 5 ml/1 tsp oil

• 5 ml/1 tsp coriander (cilantro) seeds

• 2.5 ml/1/2 tsp black peppercorns

• 5 ml/ 1 tsp split black beans

• 2.5 ml/1/2 tsp asafetida

• 30 ml/2 tbsp desiccated (shredded) coconut

• 1 medium cauliflower, cut into florets

• 2 tomatoes, quartered

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

• 2.5 ml/1 tsp ground turmeric

• salt

• 10 ml/2 tsp rice flour

• 120 ml/4 fl oz/1/2 cup water

• 120 ml/4 fl oz/1/2 cup coconut milk

Seasoning:

• 10 ml/2 tsp ghee

• 5 ml/1 tsp mustard seeds

• 5 ml/1 tsp split black beans

• 1 dried red chili, halved

• 2 curry leaves

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Method:

1. Cook the lentils in boiling water for "bout I hour until tender then drain nod set aside.

2. Heat the oil and fry the coriander seeds, peppercorns, split beans and asafetida for 2 minutes. Add the desiccated coconut and grind to a paste with a little water.  

3. Cook the cauliflower in boiling water with the tomatoes, sambar powder, turmeric and salt until the cauliflower is tender.

4. Dissolve the rice flour in the water then stir it into the cauliflower with the ground paste and cooked lentils. Simmer for 10 minutes until the ingredients are well blended.

5. Heat the ghee and fry the seasoning ingredients until the mustard seeds start crackling. Add to the sambar with the coconut milk and simmer for 3 minutes. Serve hot with rice.