- Servings : 4-6
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Sambar is very versatile and is eaten everyday by many people in South India. We keep a bowl in the fridge so that it is always handy and we eat it with rice or chapatis, dosas, idlis or use it as a side dish. It is also good on its own as a soupy snack.
A sample recipe from our Cardamom Days Vegetarian Indian Recipe book.book details
- 1½ litres water
- 100g chana dal (yellow split peas)
- 1 small onion, chopped
- 100g carrots, cut into 2 cm chunks
- 100g butternut squash, cut to 2cm chunks
- 100g green beans, cut to 2cm lengths
- 100g cauliflower, cut into small florets
- 1 tomato, chopped
- 1½ tsp turmeric
- 1½ tsp salt
- 1½ tsp sugar
- 3 tbsp vegetable oil (for the masala)
- 1 tsp chana dal (for the masala)
- 1 tsp fenugreek seeds (for the masala)
- 1 tsp coriander seeds
- 4 small dried chillies
- 1 tsp asafoetida
- 2 tbsp vegetable oil (for the tarka)
- 1 small onion (finely chopped) (for the tarka)
- 1 tsp black mustard seeds
- 1½ tsp fenugreek seeds (for the tarka)
For the vegetables.
Pour 1½ litres of water into a large, deep pan and bring to the boil. Add the dal, onion, carrots, squash, green beans, cauliflower and tomato and lower the heat. Simmer uncovered for 30 minutes.
Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.
For the masala
Heat the vegetable oil in a small frying pan over a medium heat. Once hot, add the chana dal, fenugreek seeds, coriander seeds, dried chillies and asafoetida and fry for 30-60 seconds until fragrant.
Tip the mix into a spice grinder (suitable for wet mixes) or a mini food processor, along with the oil, and blend. Stir the blend into the pan of vegetables.
For the tarka.
Heat the oil in a frying pan over a medium heat and fry the finely chopped onion, black mustard seeds and fenugreek for 10 minutes, or until the onion is softened and golden-brown.
Stir this into the pan with the vegetables, along with any oil and serve