Sambar Recipe Hebbars Kitchen Food
SAMBAR
Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste.
Provided by NAGARAM
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
- Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
- Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 55.9 g, Fat 3.9 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 2.7 g
SAMBAR
A spiced lentil side dish from Kerala in South India with tamarind, asafoetida, fenugreek and mustard seeds
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 11
Steps:
- Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
- Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
- Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
- Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
Nutrition Facts : Calories 272 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
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