Vegetable Sambar

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 371
• Protein: 16 g
• Carbs: 44 g
• Fat: 11 g

Ingredients

• 200 g toor dal ( rinsed )
• 2 tbsp ghee ( for cooking )
• 1 tsp mustard seeds
• 1 pinch asafoetida
• 10 piece curry leaves ( fresh )
• 1 piece Onion ( sliced )
• 2 piece Carrot ( sliced )
• 1 piece Eggplant (aubergine) ( cubed )
• 2 piece Round tomato ( diced )
• 1 tbsp tamarind paste ( diluted )
• 1 tsp turmeric
• 2 tbsp Curry powder
• 1 piece Hot chili pepper ( split )
• 1 pinch Gray sea salt
• 2 tbsp Sambar powder

Instructions

1. Cooking the lentils

   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. Roasting the aromatics

   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. Sautéing the vegetables

   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. Simmering and thickening

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Flavors develop even better the next day. Reheat over low heat.