Sambars Recipes - Sambar Masala

Ingredients

• 15 ml/1 tbsp oil

• 50 g/2 oz/1/2 cup desiccated (shredded) coconut

• 15 ml/1 tbsp coriander (cilantro) seeds

• 10 ml/2 tsp split black beans

• 10 ml/2 tsp yellow split peas

• 5 ml/1 tsp fenugreek seeds

• 4 dried red chilies

Sambar

• 250 g/9 oz/1 1/2 cups yellow split peas

• 1.2 1/2 pts/5 cups water

• 5 ml/1 tsp ground turmeric

• salt to taste

• 250 g/9 oz aborigine (eggplant) or okra, cut into 5 mm/1/4 in thick pieces

• 15 ml/1 tbsp tamarind pulp

Tarka

• 90 ml/6 tbsp oil

• large pinch of asafetida

• 5 ml/1 tsp mustard seeds

• 3 curry leaves or bay leaves

• 3 small onions, thinly sliced

• 5 ml/1 tsp garam masala

• 400 g/14 oz canned tomatoes

• 90 ml/6 tbsp chopped fresh coriander (cilantro)

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Method:

1. Heat the oil in a frying pan (skillet) on a medium-low heat and roast the coconut, coriander seeds, split beans, split peas, fenugreek seeds and chilies for about 5 minutes until light brown. Leave to cool then grind to a fine paste.

2. Place the split peas, water, turmeric and salt in a lager pan, bring to the boil and skim off any scum. Reduce the heat, cover and simmer for 30 minutes until the split peas are tender.   

3. Meanwhile, cook the aborigine in  the tamarind pulp for r5 minutes. Bring to the boil, then add the spice paste. Cook on a medium-low heat for 10 minutes or until the aborigine is tender. Mix in the cooked peas.

4. Meanwhile, heat the oil and fry the asafetida and mustard seeds until they start crackling. Add the curry or bay leaves and onion and fry until golden brown. Stir in the garam masala and tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.

5. Add the coriander and mix in the cooked dal. Bring to the boil, reduce the heat then simmer for 5 minutes. Serve hot with rice, raita and cauliflower or potato.