Spiced broth of Mixed Vegetable and red lentil (Sambar)
Classic mixed Vegetarian Dish similar to avial, a great combination with dosa/idli and rice.
Serves: 4
Course: accompany main
For lentils
50 g split yellow lentils (toor dal)
50 g red lentils (masoor dal)2 g turmeric
For vegetables
50 g onion
50 g snake gourd50 g carrot
50 g cluster beans
50 g okra
30 g colacasia /taro
30 g aubergine
100 g cucumber
1 drumstick
50 g potato
50 g tomato
50 g small onions
For flavoring
50 g Sambar powder
50 mL tamarind juice1 sprig coriander leaves
For tempering
50 mL coconut oil
1 g asafoetida5 g mustard seeds
3 dry red chilies
Curry leaves
Method
Wash and boil lentils together with turmeric, salt, and four times as much water as lentils on medium heat, stirring in between. Wash, peel, and cut vegetables in 3-cm cubes, or whichever size you prefer.
When lentils are half done, add all vegetables to boiling lentil mix and allow the vegetables to cook, simmering slowly.
Now Add Ingredients for flavouring one by one, mixing in slowly without breaking vegetables. Simmer for a few minutes until the raw flavour of sambar spice disappears.
For tempering, heat a small pan and add ingredients mentioned one by one while sautéing in between. Pour immediately into the simmering sambar, cover with a lid, and remove from fire.
Allow the flavours to be infused. Check salt before serving. A properly seasoned sambar brings out very stimulating flavours.
This post first appeared on Worlds Best Fine Dining Indian Website For Modern, please read the originial post: here
