Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Sambhar
Introduction
This is one of the most traditional South Indian dals, with just a few spices and tamarind as a seasoning. I like the version with shallots and carrots best, as that’s the one my mum makes the most often from my grandmother’s recipe – it’s perfect served with dosas or just with plain white rice or flatbreads. The tuvar dal lentils are readily available in Asian shops or online, and give the sambhar its characteristic texture. If you can’t find sambhar powder you can use the combination of ground coriander and chilli powder below.
Ingredients
| tuvar (toor) dal lentils, rinsed well | |
| red split lentils, rinsed well | |
| tamarind paste | |
| shallots, peeled and halved | |
| carrot, peeled and sliced into ½cm pieces | |
| fresh curry leaves | |
| Storecupboard: | |
| sea salt flakes | |
| ground turmeric | |
| sambhar powder, or 2 tsp ground coriander and 1–2 tsp mild chilli powder | |
| asafoetida | |
| neutral or olive oil | |
| mustard seeds |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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