Awesomesambhar Recipes

SAMBAR

Sambar image

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

Ingredients

1 cup yellow split peas (tuvar dal)
2 cups water
½ cup tamarind pulp
½ cup water
1 green bell pepper, sliced
1 tomato, chopped
1 ½ teaspoons coriander seeds
1 teaspoon yellow lentils (chana dal)
1 tablespoon unsweetened flaked coconut
2 dried red chile peppers
2 teaspoons vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
¼ teaspoon asafoetida powder

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

AWESOME SAMBHAR

Awesome Sambhar image

This is a very simple lentil curry, with an irresitable Indian flavor and not too much heat. My idea of comfort food. Plus:it's no problem to get it on the table, with rice and a salad, in under an hour.

Provided by White Rose Child

Categories Curries

Time 1h

Yield 7-8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dried red lentils
1 cup carrot, chopped
4 1/2 cups water
1 1/2 cups potatoes, medium-cubed
1 tablespoon olive oil
1 teaspoon mustard seeds, generous
2 teaspoons ground coriander
3/4-1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon mild crushed dried chili
3/4-1 teaspoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes.
(If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick.
Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside.
When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad).

Nutrition Facts : Calories 248.4, Fat 2.9, SaturatedFat 0.4, Sodium 186.1, Carbohydrate 41.1, Fiber 18.3, Sugar 2.2, Protein 15.2

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