Sambar, or something quite like it.


2 Tbsp Wet block Tamarind

300 g Toor Dal (Pigeon Peas)

1 Onion
1 Red Pepper
3-4 (smallish) Sweet Potatoes
2-3 Chopped Cloves Garlic
3-4 Whole Peeled Cloves Garlic
4 Green Chillis (slit down the side)

1-2 Tsp Turmeric (as I do not put this in the Sambar powder).

3 Tbsp Sambar Powder

Tempering:

2 Tsp Brown Mustard Seeds
2 Tsp Cumin Seeds
1/2 Tsp Fenugreek Seeds
1/2 Tsp Asafoetida (a.k.a. Hing)
1 Red Chilli (halved).
12-20 Curry Leaves

1/3 of a Bunch or so of Chopped Coriander.


1.  Soak the Tamarind in hot water for at least 20 minutes.  Get rid of any seeds, stringy fibres etc - I use Natco which has very little of this.

2. Cook the Toor Dal until soft - normally at least 45 minutes  Mash or partially blend them - I do not like it completely smooth myself.

3. Peel and chop the sweet potatoes and steam them above the dal for 10 minutes or so.  The dal should be boiling well throughout this period.

4.  In some oil fry the chopped onion, chopped garlic and slit green chillis until the onion is translucent, then add the turmeric, stir and let fry for a minute or two, then add the whole garlic and red pepper, and continue frying until aromatic.

5.  Add the sweet potato, and water to just cover, and cook until the vegetables are well cooked.

6.  Add the strained tamarind and season to taste.  Let it cook for 5 minutes or so.

7.  Add the toor dal, let blend for a couple of minutes or so, while you...

8.  Heat a little oil, and when it is hot add the mustard seeds, then the cumin, fenugreek, asafoetida, chilli and finally curry leaves.  The mustard seeds should be crackling but do not allow anything to burn.

9.  Add the coriander and serve.


Comments

Post a Comment

Popular posts from this blog

Simple Lentil Soup

 400g Split Red Lentils Approx. 1 Litre of Stock 2 Small or 1 Large Onion 2 or 3 Cloves of Garlic 1 Slice of Ginger. 2 Bay Leaves  1 Dessertspoon Soy Sauce 1/2 Teaspoon Cumin 1/2 Teaspoon Smoked Paprika 1 Teaspoon Dried Rosemary Pinch Ground Chilli (optional) Vinegar or Lemon Juice Salt and Pepper 1.  Rinse the lentils well and soak them for at least 30 minutes (the soaking is not necessary, but it does shorten the cooking time) 2.  Add liquid, preferably stock, to give a total of 1.2 litres of liquid. 3.  Bring to the boil, skim off any scum that comes to the top and turn down the heat. 4.  Chop the onions, garlic and ginger. 5.  Add these to the lentils once you have removed the scum as per step 3. 4.  Add the 2 bay leaves and the soy sauce,  then simmer for 20 minutes of so. 5.  Add the cumin, paprika, rosemary, chilli if desired and salt and pepper to taste. 6.  Add enough vinegar or lemon to sharpen to taste. 7  In a fryin...
Read more

Roast Red Pepper soup.

8 red peppers 2 onions A handful of sundried tomatoes or equivalent of fresh. 3 cloves garlic, chopped. The rest of the head of garlic unpeeled. 2 sticks celery Zest and juice of 1 lemon. 1 tsp fennel, 1 scanty tsp cumin, cinnamon, a pinch of chilli and salt and pepper. 1 pack passata or equivalent of chopped tomatoes. 1 small bunch parsley if desired. 1.  Toss the red peppers in olive oil and roast them in the oven until softened but not blackened, also the fresh tomatoes if using those, and the whole unpeeled garlic and if you like 1 of the onions, halved, unpeeled and face down. 2. Pop the cumin and fennel in hot oil 3. Fry the onion, chopped garlic and celery in the oil until the onion is starting to caramelise. 4.  Add the lemon zest, then the passata and cinnamon and leave to simmer gently for 20 minutes or so. 5. Peel and add the roast garlic, chop and add the roast onion if used, and add the other roast vegetables to the pan. 6.  Add lemon juice, chilli, salt and ...
Read more

Mushroom Soup

 1 Large Box Mushrooms 1 Large - 2 Small Onions 2 Sticks of Celery 3-4 Cloves Garlic 2 Small to Medium Potatoes 2 Bay Leaves 1 - 2 Teaspoons of Thyme 4 or 5 Sundried Tomatoes Stock Soy sauce Ground cumin 1.  Fry the mushrooms in oil for 12 minutes.  This will probably need to be done in two batches as the mushrooms need to fry, not cook in each others' steam. 2.  Meanwhile or after, fry the onions for a couple of minutes, then add the celery and continue frying for 2 to 3 minutes, then add the garlic and fry for another two minutes. 3.  Next add 2 diced potatoes,  4 or 5 chopped sundried tomatoes and 1 or 2 teaspoons of thyme.  Fry until the ingredients are aromatic. 4.  Add the mushrooms, half a litre of so of stock, 2 bay leaves, a teaspoon of ground cumin and a tablespoon of soy sauce 5  Simmer until the potatoes are tender. 6  Remove the bay leaves and blend the soup. 7.  Replace the bay leaves and season to taste. 8.  Fini...
Read more