SAMBAR
A kind of vegetable soup served in South India, usually accompanying idli or masala dosa. This version has some *slightly* Americanized ingredient options, if you can't find the vegetables native to India.
Provided by PalatablePastime
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
- Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
- Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
- Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.
SAMBAR
A delicious South Indian dal (lentil) to be eaten with idlis or white rice. It is made of 'Tur' or 'Toor' dal available at Indian grocory stores. Black or brown mustard seeds are also available there.
Provided by reya doucette
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil dal in 1 1/4 cup water, turmeric and salt till soft like mush.
- Add corriander, tomatoes, chilli powder, methi powder, hing, tamarind paste and simmer for 5 minutes.
- In 1 tablespoon hot oil in frying pan put in mustard seeds till they pop. Add onions and fry five minutes add curry leaves.
- Pour into dal and stir once.
- Serve with idlis or white boiled rice.
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
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a small saucepan combine thoor dhal or split peas, 1 1/4 cups water, and turmeric and bring to a boil. Turn heat down to low and simmer, covered, for 30 minutes or until very soft (about 45 minutes for split peas).
- While dhal cooks, dissolve tamarind concentrate in 1 tablespoon hot water and set aside.
- In a 3-quart covered saucepan over medium high heat, heat mustard seeds, fenugreek seeds, and asafetida in oil until the mustard seeds begin to pop.
- After the seeds have popped for a few moments, add 2 cups water, salt, spice blend, dissolved tamarind, potato, tomatoes, onion, green beans, green chile, cilantro and curry leaves and simmer over medium low heat until the potatoes are tender, about 20 minutes.
- When dhal is cooked and completely tender, mash with a potato masher or back of a spoon 6 to 8 times, to break up roughly. Stir into cooked vegetable and spice mixture in saucepan and simmer for another 10 minutes. Add more water if necessary to attain a soupy consistency.
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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- While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.
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