Guest guest Posted February 5, 2009 Report Share Posted February 5, 2009 Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpace Scrumptious Sambar Who doesn't love an authentic Indian thali, complete with all the fixin's? While it might be a bit much to try and bust out a 10-dish masterpiece on a busy weeknight, there's always time for a simple, satisfying sambar. If you're unfamiliar with this South Indian delight, get ready to meet your new best friend. The savory stew is traditionally served at breakfast, but makes a comforting meal any time of day. Though some of the ingredients might require a trip to your nearest Indian market (which may be online—VN staffers love indianblend.com), it's definitely worth the small time investment to get the right stuff—you'll be rewarded with big-time flavor! Homey, comforting, and a whole lot more exciting than your everyday lentil stew, this sambar totally hits the spot. And if you happen to have the time, go for it and use this sambar as the centerpiece of your thali, complete with coconut chutney, chole, and papadum. Makes 3 cups What You Need:2-1/2 cups cooked yellow lentils1-1/2 cups water1 cup tomato, chopped 1/2 cup cauliflower, cut into 1/2-inch pieces1/4 cup carrots, sliced 1/4 cup green beans, cut into 1/2-inch pieces1/2 teaspoon tamarind concentrate dissolved in 1/2 cup water1 tablespoon sambar powder1/4 teaspoon cayenne1 teaspoon salt1/4 teaspoon sugar2 tablespoons cilantro, chopped 1 tablespoon canola oil1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1/8 teaspoon turmeric15 fresh kari leaves2 dried red chiles, destemmed and choppedCilantro for garnish What You Do:1. In a large saucepan over high heat, combine the lentils, water, tomato, cauliflower, carrots, and green beans. Bring to a boil. Reduce heat to medium and cook, covered, about 10 minutes. 2. Add the tamarind liquid, sambar powder, cayenne, salt, sugar, and cilantro. Cover and simmer for ten minutes. Transfer to a large serving dish, cover, and set aside. 3. In a small frying pan over medium-high, add canola oil. Add the mustard and cumin seeds. When the seeds sizzle and splatter, immediately add turmeric, kari leaves, and chiles. Stir for 30 seconds, remove, and pour over lentil mixture. Garnish with cilantro and serve. If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132Subscription Hotline: 760-291-1546 Quote Link to comment Share on other sites More sharing options...
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