Vegan Sambhar

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the toor dal thoroughly under cold running water until the water runs clear, removing any impurities.

   Ca. 1 min.

   Kokkens note: Rinsing dal helps remove starches and any dust, ensuring a cleaner flavor and better texture.

2. 2

   Combine the rinsed toor dal, 2.5 cups of water, and 0.5 teaspoon of turmeric powder in a pressure cooker.

3. 3

   Secure the lid on the pressure cooker and cook on high heat for 3-4 whistles, or until the dal is very soft and easily mashable.

   Ca. 25 min.

   Kokkens note: If you don't have a pressure cooker, simmer the dal in a large pot for 20-25 minutes, skimming any foam, until tender. This will increase the cook time slightly.

4. 4

   While the dal is cooking, prepare all the vegetables: dice the yellow onion and tomato, peel and chop the carrot, trim and cut the drumstick into 2-inch pieces, and dice the eggplant.

   Ca. 10 min.

   Kokkens note: Ensure vegetables are cut into uniform sizes for even cooking. For drumsticks, peel off any tough outer skin before cutting.

5. 5

   In a separate large pot, combine the chopped onion, tomato, carrot, drumstick, and eggplant with 1 cup of water and 1 teaspoon of salt.

6. 6

   Bring the vegetables to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender but still retain their shape.

   Ca. 15 min.

   Kokkens note: Avoid overcooking the vegetables; they should be soft but not mushy, as they will continue to cook slightly with the dal.

7. 7

   Once the dal is cooked, carefully release the pressure from the cooker, then open the lid. Mash the cooked dal well with a whisk or the back of a spoon until it forms a smooth, creamy consistency.

   Ca. 1 min.

   Kokkens note: A well-mashed dal contributes to the creamy texture of the sambhar. For an extra smooth consistency, you can use an immersion blender.

8. 8

   Add the mashed dal to the pot with the cooked vegetables, stirring gently to combine.

9. 9

   Stir in the 2 tablespoons of sambhar powder and the 2 tablespoons of dissolved tamarind pulp into the dal and vegetable mixture.

   Ca. 1 min.

   Kokkens note: Ensure the tamarind pulp is well-dissolved and free of any seeds or fibrous bits before adding to prevent a gritty texture.

10. 10

    Bring the sambhar to a gentle simmer over medium-low heat and cook for another 5-7 minutes, allowing all the flavors to meld together.

    Ca. 7 min.

    Kokkens note: If the sambhar appears too thick, add a little hot water, a quarter cup at a time, until it reaches your desired consistency. Taste and adjust seasoning if needed.

11. 11

    For the tempering, heat 1 tablespoon of vegetable oil in a small pan over medium heat until shimmering.

    Ca. 1 min.

    Kokkens note: Using a small, heavy-bottomed pan for tempering helps distribute heat evenly and prevents spices from burning.

12. 12

    Add 0.5 teaspoon of mustard seeds to the hot oil and let them splutter vigorously.

    Ca. 1 min.

    Kokkens note: Wait for the mustard seeds to fully splutter; this indicates they are properly cooked and will release their full flavor.

13. 13

    Immediately add 0.5 teaspoon of cumin seeds, 2 dried red chilies, 10 curry leaves, and 0.25 teaspoon of asafoetida to the pan. Sauté for 30 seconds until the spices are fragrant and the chilies darken slightly.

    Ca. 1 min.

    Kokkens note: Be careful not to burn the spices, especially the asafoetida, as it can turn bitter quickly. Keep the heat moderate and stir constantly.

14. 14

    Pour the hot tempering directly into the simmering sambhar and stir immediately to incorporate the aromatic spices.

    Kokkens note: Adding the tempering at the end infuses the sambhar with a fresh burst of flavor and aroma.

15. 15

    Garnish the sambhar generously with 2 tablespoons of fresh cilantro before serving.

    Kokkens note: Fresh cilantro adds a bright, herbaceous finish that complements the rich flavors of the sambhar.