Sambar indian curry recipe


A southern Indian style dal. Usually really soupy light and fresh with a little zing of sourness.

Ingredients for Main

  • 1 Cup Pigeon Peas Lentil
  • 1/2 tsp Tumeric Powder
  • 1 tsp Salt
  • 5 Cups Water
  • 2 tbsp Vegetable Oil
  • 2 Carrots Diced
  • 1 Lebanese Eggplant Chopped into small chunks
  • 1 Medium Tomato Chopped
  • Handful Chopped Coriander

Ingredients for making your own Sambar Powder

Dry cool the following spice until fragrant. Then blend to a powder either in a mortar and pestle, a blender or a spice grinder.

  • ½ Cup Coriander Seeds
  • 2 tbsp Cumin Seeds
  • 15 Dry Red Chillies (Seeds Removed)
  • 1 tbsp Fenugreek Seeds
  • 1 tbsp Black Pepper
  • 1 tsp Mustard Seeds
  • 30 Curry Leaves
  • 1 tsp Mustard Seeds
  • ½tsp asafoetida (optional)
  • ½tbls turmeric powder
  • 750ml Vegetable Stock or Water
  • 1 tsp Kashmiri Red Chilli Powder
  • 2 tbsp Sambar Powder
  • 3 tsp Caster Sugar
  • 1 tbsp Tamarind Puree
  • 1 tbsp Ghee
  • 1 tsp Black Mustard Seeds
  • 1 Clove Garlic Finely Diced
  • 15 Curry Leaves

Step 1

Place the lentils and the water and 1/2 tsp turmeric and a pinch of salt in a pot and simmer until soft but not fully cooked.

Step 2

In a pan, heat 2tbls of oil on medium heat. Once the oil is hot, add the carrot and cook for 3 minutes.

Step 3

Add the eggplant and salt and cook for 3 more minutes. Add the chopped tomato and cook for 1 minute.

Step 4

Add 3 cups of your stock, 2tbls sambar powder, the sugar, Kashmiri chilli and tamarind paste.

Step 5

Stir in the cooked dal and continue stirring for 5 minutes.

Step 6

For the tempering, heat 1tbls ghee (or oil if you want to keep this vegan), in a pan.when the ghee/oil is smoking , add mustard seeds and curry leaves. Watch out as this will spatter. Cook until crisp leaves have formed and the mustard seeds have popped. Pour tempering over the simmering sambar.

Step 7

Serve the sambar hot with idli, dosa or rice

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