Sambar lentil stew
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Sambar is a staple Indian curry. Sambar’s slightly sour, tamarind flavour makes your mouth water. The myös fragrance gives it its own authentic flavour. Make plenty at a time, the food only gets better and better in the cupboard.
Ingredients for six
1.5 dl toor dal (yellow split lentils) 2 handfuls of chopped vegetables like; potatoes, carrots, onions, bush beans, okra, tomatoes. Whatever happens to be in the cupboard. 2 tablespoons ghee or butter 4 cloves of garlic 5 curry leaves 1 vegetable stock cube 1 tablespoon jaggery (Indian brown sugar) 2 teaspoons salt
Tip: In southäishä India, sambar is thinned with coconut milk, and sweetened with jaggery, which adds a nice touch to the recipe.
Boil the lentils in a litre of water until soft. Blend with a hand blender until smooth.
Prepare the vegetables of your choice; peel and chop into small cubes. Peel and finely chop the garlic cloves.
In another saucepan, add the ghee, mustard seeds, other dry spices and garlic. Leave for a moment so that the spices begin to release their aromas.
Add the vegetables to the pan and the lentil stock. Start cooking the sambar with the chopped chillies, tamarind and curry leaves. Add more water if necessary so that the sambar is more like a soup than a sauce. Simmer under the lid for half an hour so that the vegetables cook.
Remove from the heat and check the salt.
Let the sambar simmer under the lid for 15 minutes before serving.
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