Sambhar

Name: Rukmini Iyer Sambhar Recipe | Sambhar Dal Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 130g tuvar (toor) dal lentils, rinsed well; 80g red split lentils, rinsed well; 40g tamarind paste; 10 shallots, peeled and halved; 1 carrot, peeled and sliced into ½cm pieces; 10 fresh curry leaves; 1½ tsp sea salt flakes; ½ tsp ground turmeric; 1 ½–2 tsp sambhar powder, or 2 tsp ground coriander and 1–2 tsp mild chilli powder; ¼ tsp asafoetida; 1 tbsp neutral or olive oil; ¼ tsp mustard seeds

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

A traditional South Indian lentil dal infused with tumeric, sambhar powder, ground coriander and mustard seeds. Best served with dosas, flatbreads or fluffy white rice.

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Serves 6

Total 55 min

Prep 10 min

Cook 45 min

Easy

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Introduction from Rukmini Iyer

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

130g tuvar (toor) dal lentils, rinsed well

80g red split lentils, rinsed well

40g tamarind paste

10 shallots, peeled and halved

1 carrot, peeled and sliced into ½cm pieces

10 fresh curry leaves

Storecupboard:

1½ tsp sea salt flakes

½ tsp ground turmeric

1 ½–2 tsp sambhar powder, or 2 tsp ground coriander and 1–2 tsp mild chilli powder

¼ tsp asafoetida

1 tbsp neutral or olive oil

¼ tsp mustard seeds

Method

Put the rinsed lentils in a large saucepan along with 1 litre boiling water, a pinch of salt and the turmeric. Bring to the boil, give it a stir, then cover and simmer over a medium to low heat for 40–45 minutes until the lentils are completely soft. Stir once halfway through the cooking time. Alternatively, this will take 5 minutes on high in a pressure cooker.

While the lentils are cooking, tip the tamarind paste into another large saucepan with the shallots, carrot and 400ml boiling water. Add the sambhar powder (or ground coriander and chilli powder), asafoetida and the remaining 1 teaspoon sea salt flakes. Bring to the boil, then partially cover and simmer for 15 minutes until the carrots are cooked through.

Once the lentils are cooked, whisk them well and then pour the dal into the pan with the tamarind vegetables. Bring the mixture to the boil, then turn off the heat.

To season, heat the oil in a small frying pan over a medium heat; add the mustard seeds and curry leaves when the oil is hot. Let them splutter and pop for 30 seconds, then tip immediately into the dal. Taste and add salt as needed and serve hot.

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