Sambar

Submitted by PalatablePastime

"A kind of vegetable soup served in South India, usually accompanying idli or masala dosa. This version has some *slightly* Americanized ingredient options, if you can't find the vegetables native to India."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 1⁄2 cup toor dal (dried yellow split peas)
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon salt
• 1 pinch asafoetida powder
• 2 cups water

• Tempering

• 2 tablespoons mustard oil
• 1⁄2 teaspoon cumin seed
• 1⁄4 teaspoon mustard seeds
• 1⁄8 teaspoon fenugreek seeds
• 10 -12 curry leaves
• 4 small dried chilies
• 1 pinch asafoetida powder

• Sambar

• 1 cup yellow indian cucumbers (dosakai) or 1 cup English cucumber, peeled, seeded and finely chopped
• 1 cup vegetable drumsticks or 1 cup fresh asparagus, cut into finger lengths
• 1 small potato, peeled and finely chopped
• 1 medium tomatoes, finely chopped
• 2 tablespoons tamarind pulp
• 1 tablespoon sambar masala seasoning (or more, to taste)

directions

1. Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
2. Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
3. Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
4. Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.