Sambar

This is our variation of Sambar. It might not technically be Sambar, but we like it! This dish is supposed to have tamarind in it, but I don't know where to buy it. If you ever find some, refer to the book for what to do with it.

Ingredients

• 1 cup (200g) dal (channa, lentil, whatever)
• 1/2 teaspoon ground fenugreek
• 5 cups water
• 1 1/2 salt teaspoon
• 1/3 cup coconut (shredded or dessicated)
• 2 teaspoon cumin seeds
• 4 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 teaspoon brown sugar
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon asafoetida (optional)
• 2 cloves garlic, crushed
• 1 green chilli, chopped

Method

• Put the dal, fenugreek, water and salt in a saucepan and bring to the boil. Reduce heat and simmer for 1 hour, or until the dal is soft.
• Meanwhile, cook the coconut, cumin, coriander and cinnamon in a frying pan, stirring constantly, for 3 minutes. Remove from the heat and add 4 tablespoons of cold water. Set mixture aside.
• Heat a dash of oil in a small saucepan. Add the mustard seeds. Cover the pan until the mustard seeds have finished popping. Stir in the turmeric, asafoetida, garlic and chilli. Fry over low heat for a few minutes.
• Once the dal is cooked, pour in the coconut mixture and mustard mixture and add the sugar.
• Simmer for a further ten minutes, stirring frequently.

Source

Indian Cooking