💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe124.t… captured on 2022-07-16 at 17:24:22.

View Raw

More Information

⬅️ Previous capture (2022-06-11)

-=-=-=-=-=-=-



                                  SAMBAR

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Vegetables
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Toor Dhal
     1/2   ts           Ground Turmeric
   3       tb           Vegetable Oil
   1       c            Shallots -- peeled *
   1       md           Potato -- peeled & diced
   1                    Tomato -- diced
   4       tb           Tamarind Paste -- ** see
                        Note
   1 1/2   ts           Salt
   2       tb           Sambar Powder -- * see
                        Recipe
     1/2   ts           Whole Black Mustard
     1/2   ts           Cumin Seeds
     1/2   ts           Coriander Seeds
   1                    Red Dried Chillies --
                        Crushed
     1/2   c            Fresh Cilantro

  * I use one medium sized onion peeled and chopped
  because I don't like shallots.
  
  ** if you can get tamarind use it and soak a fistfull
  in water for half hour and then squeeze the "juice"
  out and discard the waste and use the juice in the
  sambar.
  
  Soak toor dhal in 4 cups water for one hour in a
  heavy-based pot. During this time chop the onions (if
  you use instead of shallots), potato and tomato (green
  beans and carrots may also be added).
  
  Add the turmeric powder to the soaking dhal and place
  on stove. Bring to boil, lower heat to keep the dhal
  simmering. Close pot and allow dhal to cook till
  tender. Soaking dhal before cooking consideraby lowers
  the cooking time which is about 30-45 minutes. Stir a
  few time to keep dhal from sticking at the bottom.
  
  While dhal is cooking lightly fry the onions or
  shallots in 2.5 tab. vegetable oil. Do not allow the
  onion/shallots to brown. When dhal has cooked add some
  more water to bring the water level up to 4-5 cups
  again (use your judgement here because I cannot be
  more precise!). Now add the potatoes, tomato, sauted
  onions/shallots, and any other vegetables to want to
  put in. Next add the tamarind paste (or tamarind
  "juice"), and sambar powder. Stir and bring to a
  simmer. Cover and allow the cook until vegetables are
  tender (about 15 minutes) and keep stirring
  occassionally.
  
  Heat the remaining 1/2 tab. oil and add the mustard,
  cumin, coriander seeds and the crushed red chillie to
  the hot oil. As soon as the mustard seeds begin to pop
  stir the whole thing once and add to the cooking
  sambar. Finally add the cilantro leaves and cook for
  another 5 minutes and remove from stove.
  
  The consistency should be like a thin soup and the
  sambar powder should not appear like dirt sticking to
  the veggies (you will see this happen initially). You
  may also add some green chillies if you like to add
  more "zip" to the sambar. If so add it with the rest
  of the veggies.
  
  Sambar can be eaten with plain cooked rice, idlies (I
  know I owe you all this recipe!) or dhosas. Sambar is
  an integral part of South Indian cooking. It is made
  every day. As I mentioned in San Antonio a visiting
  naturalist from the Smithsonian Institute described a
  South Indian meal thus: mountain of rice and river of
  sambar!
  
  Recipe By     : Ramesh <u0ram@TTACS.TTU.EDU>
 


                   - - - - - - - - - - - - - - - - - -