Vegetable Sambar
Ingredients
- 200 gtoor dal (rinsed)
- 2 tbspghee (for cooking)
- 1 tspmustard seeds
- 1 pinchasafoetida
- 10 pccurry leaves (fresh)
- 1 pcOnion (sliced)
- 2 pcCarrot (sliced)
- 1 pcEggplant (aubergine) (cubed)
- 2 pcRound tomato (diced)
- 1 tbsptamarind paste (diluted)
- 1 tspturmeric
- 2 tbspCurry powder
- 1 pcHot chili pepper (split)
- 1 pinchGray sea salt
- 2 tbspSambar powder
Method
A creamy lentil stew where vegetables melt in your mouth. The acidity of the tamarind balances the spice heat and the nutty aroma of ghee, with a sauce that generously coats every bite.
- 1
Rinse the toor dal. In a saucepan, cover with three times its volume of water. Add turmeric. Simmer until the lentils mash easily between fingers. Whisk to obtain a smooth consistency.
- 2
Heat the ghee in a sauté pan. Toss in the mustard seeds; when they crackle and pop, add the asafoetida, the split chili, and the curry leaves. The smell should become intense and toasted.
- 3
Add the sliced onion. When translucent, toss in the carrots, eggplant, and tomatoes. Sauté for 5 minutes. The vegetables should start to soften without losing their shape.
- 4
Pour the tamarind paste diluted in a little water, the curry powder, and the sambar powder. Stir in the cooked lentils. Let reduce over low heat until the sauce coats the spoon. Season with grey sea salt.
Frequently asked questions
How do you get this dish right?
- Don't overcook the vegetables; they should maintain some structure in the sauce.
- If the sauce is too thick, thin it with a bit of the lentil cooking water.
- The secret lies in the initial crackling of the mustard seeds: they must 'pop' to release their aroma.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even better the next day. Reheat over low heat.
