Vegan Sambar

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the toor dal thoroughly and place it in a pressure cooker with water and turmeric powder.

2. 2

   Cook for 3-4 whistles, or until the dal is very soft and mushy. Mash it lightly with the back of a spoon.

   Ca. 15 min.

   Kokkens note: If you don't have a pressure cooker, cook in a pot on the stovetop for 30-40 minutes until soft.

3. 3

   While the dal cooks, soak the tamarind paste in hot water for 10 minutes, then squeeze and strain to extract the pulp. Discard any solids.

   Ca. 10 min.

4. 4

   In a large pot, combine the chopped yellow onion, carrot, eggplant, tomato, sambar powder, and salt.

   Ca. 5 min.

5. 5

   Add water to the pot, cover, and cook over medium heat until the vegetables are tender, about 10-12 minutes.

   Ca. 12 min.

   Kokkens note: Ensure vegetables are cooked but still hold their shape.

6. 6

   Stir in the cooked and mashed toor dal and the tamarind pulp into the vegetable mixture.

   Ca. 1 min.

7. 7

   Bring the sambar to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld. Adjust consistency with more hot water if needed.

   Ca. 7 min.

   Kokkens note: The sambar should have a medium-thick, pourable consistency.

8. 8

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

9. 9

   Add mustard seed and cumin seed and let them splutter.

   Ca. 1 min.

10. 10

    Add asafoetida, curry leaf, and dried red chili, then sauté for a few seconds until fragrant.

    Ca. 1 min.

    Kokkens note: Be careful not to burn the spices.

11. 11

    Pour the hot tempering mixture over the simmering sambar and stir well.

12. 12

    Garnish with fresh chopped cilantro before serving.