Sambar is a lentil stew from Kerala. Every family will have a variation to this however lentils and vegetables are common to every recipe. This recipe is a variation of Sambar.
- Long beans (1/2 cup, long cut)
- Carrot (1, thick chopped)
- Potatoes ( 1 small size, cut into cubes)
- Onion (2 small size, thick chopped)
- Coriander seeds (1 tsp)
- Fenugreek seeds (1/2 tsp)
- Dried red chilly (4)
- Tur daal/Pigeon peas ( 1/2 cup)
- Onion (1 medium size, finely chopped)
- Curry leaves (few)
- Tamarind pulp (of 1/2 lemon size tamarind)
- Coconut (1/2 cup, grated)
- Mustard seeds (1/2 tsp)
- Oil (1 tbsp)
- Asaofetida powder (a pinch)
- Salt as per taste
- Boil the Tur daal/Pigeon peas in water and cook till it turns tender and mashy. Keep it aside.
- In a pan, roast coriander seeds, fenugreek seeds, 2 dried red chillies, finely chopped onion and coconut till the onion and coconut turns light golden brown.
- Add about 1 cup of water in the mixture and blend it in a blender to make a smooth paste.
- In a heavy bottom pan, add long beans, carrots, potato, thick chopped onion, turmeric powder, salt and boil till the vegetables cook till tender.
- Add the cooked Tur daal/Pigeon peas into the vegetables and mix well. Bring it to boil.
- Add the roasted paste into the boiling vegetables and mix well.
- Add tamarind pulp and cook for 2 minutes. Add asaofoetida powder and check for salt.
- Remove this broth from the flame and keep it aside.
- In a small pan, heat oil (preferably coconut oil) and add mustard seeds.
- Once the seeds splutter, add remaining dried red chillies and curry leaves. The seasoning is now ready.
- Add this seasoning in the vegetable broth and mix well.
Delicious Sambar is now ready to be served hot with steamed rice.