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      RECIPE TITLE "Sambar (Lentil curry)" Author:

    yieldsserves 6 time-- difficultymoderate


    • 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 in half
    • 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. fennel seeds
    • 2 tsp. turmeric powder
    • 2 tsp. coriander powder
    • 1 tsp. cayenne powder tamarind juice/ lemon juice
    • (1 TSB) - optional salt to taste.
    • 2 TSB cooking oil


    1. Boil a pot of water (8 cups approx.).
    2. When boiling, add the pre-soaked lentils, thickly sliced ginger and garlic.
    3. Rapid boil for 20 min. Adjust heat, so that it does not boil over.
    4. 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.
    5. 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.
    6. Add the turmeric, cayenne and coriander powder quickly - reduce heat or powders will burn.
    7. Add all the veg. Toss the veg a little.
    8. Put all these from this pan into the boiling lentils. Stir well. Add more salt to taste.
    9. Continue boiling until veg are soft (test by the softness of the potato).
    10. At the end, add the lemon/tamarind juice if required.
    11. The consistency of this curry should be a little thick, so it can be eaten with any bread or rice.

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