Author Topic: South Indian Spicy Lentil Stew (Sambhar)  (Read 616 times)

Olga Drozd

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South Indian Spicy Lentil Stew (Sambhar)
« on: January 02, 2018, 03:18:40 PM »
South Indian Spicy Lentil Stew (Sambhar)

This recipe can be thick with vegetables and tangy with the taste of tamarind, as this version is, or it can be thin and almost bland, but it is always on hand.  Sambhar is poured over rice as part of the standard rice based meal, or it is served in a small bowl to accompany doses (Rice and Black Lentil Crepes).  A very satisfying hot lentil stew and serve with most traditional South Indian meals.

4 cups water
1 cup masure dal or mung dal (see Note below)
2 tomatoes, cut into large chunks
5 to 6 large okra, halved lengthwise
2 carrot, cut into large chunks
2 potatoes, cut into large chunks
1 Tablespoon turmeric
2 teaspoons salt
2 teaspoons tamarind paste OR 1 Tablespoon fresh lemon juice

1 Tablespoon vegetable oil
1 Tablespoon coriander seed, ground
1 teaspoon cumin seed, ground
1 Tablespoon black mustard seed (OR substitute yellow mustard seed which are milder than the black mustard seed)
1 to 2 jalapenos, seeded and chopped
6 to 8 dried curry leave (optional)
1 Tablespoon South Indian Spice Powder Or store bought sambhar masala

You will need a large deep pot and a heavy skillet with a lid.

In a large pot, bring the water to a boil over high heat.  Add the dal, tomatoes, okra, carrots, potatoes, turmeric, salt, and tamarind paste or lemon juice.  Stir and bring back to a boil. Reduce the heat slightly and cook until the dal is tender, approximately 30 minutes; add more water if necessary.

Meanwhile, in a heavy skillet, heat the oil, and lightly fry the ground coriander and cumin seeds over medium heat.  Add the mustard seeds, jalapeno, and optional curry leaves and fry for 2 minutes, covering the skillet as the mustard seeds pop.

Add the fried spices to the cooked dal and vegetables.  Add the sambhar masala and mix well.  (The stew can be prepared up to 2 hours in advance, covered, and set aside at room temperature.)  Just before serving, bring to a boil and simmer for 2 to 3 minutes, until thickened slightly.  Serves 6 as an accompaniment to breads.

NOTE:  Masure Dal;
Also referred to as red lentils, masure dal is a small hulled split pea with a beautiful orange color.  It cooks very quickly.

Mung Dal; One of the most widely eaten dals, mung dal, or mung bean, is split and generally hulled, yellow in color, with no traces of its green exterior.  Whole mung beans are also commonly prepared in India, particularly in the north, and are often for sale alongside the hulled variety.  Mung dal has a very good taste and goes well with other flavors, making it a good house hold staple.

LINK: South Indian Spice Powder
« Last Edit: January 02, 2018, 04:32:36 PM by Olga Drozd »