Archive for the ‘Soups’ Category

Sambhar or Lentil Vegetable Stew – South Indian

June 17, 2008

Serves 6.

 For the sambhar stew:
 1 cup tuvar dal washed and drained
 2 roma tomato, chopped
 1 yellow onion, chopped or 6 baby shallots peeled
 1 japanese eggplant, cubed
 1/2 cup green beans cut
 1 potato, peeled and cubed or 1 cup cubed opo squash
 1 tsp. tamarind pulp 
 1 inch cube of jaggery 
salt to taste

For the seasoning:
 1 teaspoon mustard seeds
 6-10 curry leaves 
 2 tablespoons oil
For the sambhar spice powder or you may use 2 tbsp. of our ready made sambhar powder:
 Red chilles to taste  – about 4
 1 tbsp. coriander seeds 
 1 tsp.  cumin seeds
 1 tsp. fenugreek seeds (methi)
 1 tbsp. toovar dal 
 1 tbsp. channa dal 
 1 tbsp. urad dal 
 1 tsp. turmeric powder (haldi)
 1/2 tsp. asafetida (hing)  
 2 tbsp coconut powder 
– Dry roast these ingredients and grind the spices in a coffee grinder. Keep aside.

Sambhar Stew Method:
1. In a heavy bottom pot cook dal and 3 cups of water, tomato, onion, and all the veggies.
2. After it is boiled add tamarind pulp, sambhar masala, salt and 2 cups of water and bring to a boil.
3. Season the sambhar stew by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mix crackle. Add this to the sambhar stew along with jaggery and simmer for 15 minutes.