Vegetable and Lentil Sambar
Ingredients
- 200 gtoor dal (rinsed)
- 1 LMineral water
- 1 tspTurmeric powder
- 1 tbsptamarind paste
- 2 tbspghee
- 1 pcYellow onion (finely chopped)
- 2 pcCarrot (sliced)
- 1 pcEggplant (aubergine) (cubed)
- 2 pcRound tomato (crushed)
- 1 tspmustard seeds
- 10 pccurry leaves
- 1 pinchasafoetida
- 1 tspHot pepper en poudre
- 1 pinchGray sea salt
- 2 tbspSambar powder (ready-to-use spice mix)
Method
A thick and aromatic lentil soup with melt-in-your-mouth vegetables. It has a deep orange hue, and the scent of toasted spices and tangy tamarind hits you as soon as you open the pot.
- 1
Rinse the toor dal. Place it in a saucepan with the mineral water and turmeric. Cook until the lentils crush easily under the pressure of a spoon. They should form a coarse puree.
- 2
Dilute the tamarind paste in a little hot water to obtain a thick juice. In another sauté pan, sauté the onions, carrots, eggplants, and tomatoes in a little ghee until tender.
- 3
Pour the cooked lentils and tamarind juice over the vegetables. Add the sambar powder, chili powder, and salt. Simmer so that the sauce coats the vegetables well. The consistency should be velvety.
- 4
In a small skillet, heat the remaining ghee. Toss in the mustard seeds. When they start to pop, add the curry leaves and asafoetida. Immediately pour this hot mixture over the sambar.
Frequently asked questions
How do you get this dish right?
- Only salt the lentils at the end, otherwise they stay firm.
- The secret is in the Tadka: the mustard seeds must really pop to release their oil.
How long does this dish keep?
Keeps for 3 days in the fridge. It thickens as it cools, so feel free to thin the sauce with a little water when reheating.
