Sambar (Lentil & Veg Stew)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the toor dal thoroughly and combine it with the cooking dal water and turmeric powder in a pressure cooker.

2. 2

   Pressure cook for 3-4 whistles, or until the dal is soft and mushy.

   Ca. 10 min.

3. 3

   Once the pressure releases naturally, mash the cooked dal lightly and set aside.

   Ca. 5 min.

4. 4

   In a large pot, combine the red onion, tomato, drumstick, eggplant, and vegetable water.

5. 5

   Bring the vegetables to a boil, then reduce heat and simmer until they are tender, about 10-12 minutes.

   Ca. 12 min.

6. 6

   Add the tamarind pulp liquid, sambar powder, and salt to the simmering vegetables.

7. 7

   Stir well and continue to simmer for another 5 minutes, allowing the flavors to meld.

   Ca. 5 min.

8. 8

   Add the mashed toor dal to the vegetable mixture and mix thoroughly.

9. 9

   If using, stir in the jaggery and simmer for 2-3 more minutes.

   Ca. 3 min.

   Kokkens note: Jaggery balances the sourness of the tamarind.

10. 10

    For the tempering, heat the sesame oil in a small pan over medium heat.

11. 11

    Add the mustard seeds and let them splutter.

    Ca. 1 min.

12. 12

    Add the cumin seeds, dried red chilies, asafoetida (if using), and curry leaves.

13. 13

    Sauté for about 30 seconds until fragrant.

    Ca. 1 min.

14. 14

    Pour the tempering mixture over the sambar in the pot.

15. 15

    Garnish with fresh cilantro before serving.