Sambars Recipes - Onion Sambar

Ingredients

• 75 g/3 oz/1/2 cup red lentils

• 45 ml/3 tbsp oil

• 2.5 ml/1/2 tsp asafetida

• 5 ml/1 tsp cumin seeds

• 10 ml/2 tsp poppy seeds

• 45 ml/3 tbsp coriander (cilantro) seeds

• 6 dried red chilies

• 25 g/1 oz/3 tbsp yellow split peas

• 45 ml/3 tbsp grated (shredded) coconut

• 225 g/8 oz spring onions (scallions), chopped

• 300ml/1/2 pt/1 1/4 cups water

• 30 ml/2 tbsp tamarind juice

• 2.5 ml/1/2 tsp ground turmeric

• salt

• chopped fresh coriander (cilantro)

Seasoning:

• 5 ml/1 tsp mustard seeds

• 5 ml/1 tsp cumin seeds

• 1.5 ml/1/4 tsp fenugreek seeds

• 1 dried red chili, halved

 

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Method:

1. Cook the lentils in boiling water for about 1 hour until tender then drain and set aside. Heat half the oil and fry the asafetida, cumin, poppy and coriander seeds, chilies and split peas 'or a few minutes.   

2. Add the coconut, a few of the onions and a little water. Grind the mixture to a fine paste then set aside. Heat the remaining oil and fry the seasoning ingredients until the mustard seeds start crackling. Add the remaining onions and fry over a low heat for 5 minutes.

3. Add the tamarind juice, turmeric and salt to taste, cover and simmer for 5-7 minutes. Add the cooked lentils and ground paste and cook for another 5 minutes until everything is well blended.

4. Gar­nish with chopped coriander and serve hot with rice.