RECIPE TITLE "Sambar
(Lentil curry)" Author: Recipes.it
serves 6 --
- 1 cup of
yellow lentils (pre-soak in water overnight or for 12 hours or so)
- 1 potato
- quartered 3 tomatoes - quartered
- 2 fresh red chillies - cut lengthways
- 1 brinjal (aubergine) - quartered
- 1 carrot - cut into thick sticks
- 5 sticks of french beans - cut into
- 2 inch pieces (of the veg above - they
are up to you - I usually just add the potato, carrot and tomatoes)
- 1 inch
fresh ginger - slice thickly
- 2 cloves fresh garlic - slice in half
- 1 big
onion - sliced half tsp. mustard seeds half tsp. aniseed seeds half tsp.
- 2 tsp. turmeric powder
- 2 tsp. coriander powder
- 1 tsp. cayenne
powder tamarind juice/ lemon juice
- (1 TSB) - optional salt to taste.
- 2 TSB
- Boil a pot of water
(8 cups approx.).
- When boiling, add
the pre-soaked lentils, thickly sliced ginger and garlic.
- Rapid boil for 20
min. Adjust heat, so that it does not boil over.
- After 20 min, reduce
heat. Add 1 tsp. salt. Boil until lentils are soft (takes about another
20 min or so). Can add more water if it is drying up.
- Meanwhile, in a pan,
heat the 2 TSB cooking oil. Add mustard seeds, fennel seeds, aniseed seeds
and sliced onions. Fry until onions are soft.
- Add the turmeric,
cayenne and coriander powder quickly - reduce heat or powders will burn.
- Add all the veg.
Toss the veg a little.
- Put all these from
this pan into the boiling lentils. Stir well. Add more salt to taste.
- Continue boiling
until veg are soft (test by the softness of the potato).
- At the end, add the
lemon/tamarind juice if required.
- The consistency of
this curry should be a little thick, so it can be eaten with any bread
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