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Sambar




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Petrina Verma Sarkar


List of Ingredients




* 2 cups Toor or Tuvar (split yellow pigeon peas)
* 4 tbsps Sambar Masala (recipe filed under MYO Spice Blends)
* 1 cup chopped eggplant (cut into 2"cubes)
* 1 cup chopped potato (cut into 1"cubes)
* 10 pearl onions, peeled and cored
* 10-12 baby okra
* 1/2 cup pumpkin (about a cup)
* 10-12, 3" long pieces of chicken tenders (optional)
* Golf ball-sized lump of tamarind
* 3 tbsps ghee (clarified butter) see note below
* 1 tsp mustard seeds
* 8-10 curry leaves
* 3 dry red chillies
* Salt to taste
* Chopped fresh coriander leaves



Recipe



* Boil the lentils and Sambar Masala with enough water till they are soft. The consistency should be that of a thick soup.

* Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.

* Add this purée to the lentils. Mix well. Add salt to taste.

* Simmer and add the potatoes to the lentils. Cook till the
potatoes are half cooked. Now add the other vegetables and cook till done.

* Heat the ghee in a small pan and add the dry red chillies, mustard seeds and curry leaves. Fry till the spluttering stops and add to the boiled lentils. Mix well.

* Garnish with chopped green coriander and serve hot.

Serve Sambar piping hot with flatbreads or just plain and simple boiled rice.

Please note Ghee is still a dairy product and someone sensitive to dairy (casein) may not be able to tolerate it.