Lentil Sambar

Submitted by Sharon123

"A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with Recipe #47554. This recipe is from Moosewood Restaurant's Low-Fat Favorites, a great cookbook."

 

• Ready In: 1hr 20mins
• Ingredients: 22
• Serves: 6

ingredients

• 1 cup dried lentils
• 3 cups water
• 1 medium onion
• 1 head cauliflower
• 2 sweet potatoes
• 1 red bell pepper
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seeds
• 1⁄2 teaspoon fenugreek seeds
• 1 teaspoon cumin seed
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon cayenne
• 1 fresh green chili pepper, minced, seeds removed for a milder hot
• 1 tablespoon tamarind paste, dissolved in
• 1 cup hot water
• 1 teaspoon salt
• 2 -3 tablespoons minced fresh cilantro
• cooked brown basmati rice
• mango peach chutney
• nonfat yogurt (optional)

directions

1. Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
2. Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
3. Stir occasionally, adding more water if necessary.
4. While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
5. Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
6. When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
7. Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
8. Cover and simmer for 10 minutes.
9. Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
10. Drain the cooked lentils and stir them into the vegetable mixture.
11. Reheat if necessary, then stir in the cilantro.
12. Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.

Reviews

[Jujubegirl]

When I was making this, I was dubious about the amount of sauce to the vegetables because there are a -lot- of veggies. But once it all started really simmering, it worked out. I made it exactly as posted except that I had tamarind sauce instead of paste, so I just increased it a little. Didn't bother with rice, and next time I will try it with the mango peach chutney. PS--the recipe doesn't state what kind of lentils to use, so I used channa dal. Their spicy flavor really complemented the dish.

 

[ilaila645]

So Delicious!! I couldn't find tamarind paste so I used a cup of apple juice instead. The chutney is so delicious on top with the yogurt. Thanks for this awesome and healthy recipe!!

 

[lacey_lei]

Loved this! We couldn't stop eating it!

 

[chia2160]

this is to die for! it is hot, pungent, aromatic- everything you'd want in a vegetarian indian dish. i do not like sweet potatos or cauliflower particularly, but i just loved them both in this dish. the spices make the best flavor and the aroma just perfumed my kitchen. my daughter who is a vegetarian and adores indian cuisine got home from work when this was almost done, she was standing at the stove counting the minutes until it was done- and she said this was better than any resteraunt's lentils. i have a feeling i'll be making this often. thanks sharon for a wonderful recipe. btw, 1 used 2 small serrano chiles, and tamarind concentrate. i omitted the fenugreek seeds, didn't have them, but i don't think it affected the flavor

 

[adopt a greyhound]

I made half a recipe but without sweet potato as I was out. This is the first time using tamarind paste, so that was an experience. I had made your Mango Chutney earlier in the day and It gave it a wonderful flavor. I served it as a side dish to Recipe #277765 and Recipe #215545.