Vegculinary Menu » The Most Wanted » South Indian
Sambar
Ingredients
100gms Tur Dal (lentils)
500 ml of Water
100 gms Pumpkin (peeled and diced)
100 gms Ladies Fingers or Okra (cut into 2-3 pieces)
2 Small Onions (sliced)
50 gms Coconut (grated)
6 gms Red Chillies
15 gms Coriander Seeds
1/4 tspn Mustard Seeds
1/4 tspn Turmeric Powder
1/4 tspn Cumin Seeds
1/4 tspn Fenugreek
A Spring of Curry Leaves
1/4 tspn. Asafoetida
Juice of Half a Lemon or tamarind extract
Salte to Taste.
100gms Tur Dal (lentils)
500 ml of Water
100 gms Pumpkin (peeled and diced)
100 gms Ladies Fingers or Okra (cut into 2-3 pieces)
2 Small Onions (sliced)
50 gms Coconut (grated)
6 gms Red Chillies
15 gms Coriander Seeds
1/4 tspn Mustard Seeds
1/4 tspn Turmeric Powder
1/4 tspn Cumin Seeds
1/4 tspn Fenugreek
A Spring of Curry Leaves
1/4 tspn. Asafoetida
Juice of Half a Lemon or tamarind extract
Salte to Taste.
Method
Clean, wash and boil lentils in water together with turmeric powder. Add pumpkin, sliced onions and okra (ladies finger). Cook until tender. Heat 2 tablespoons of oil in saucepan and lightly fry coriander seeds, cumin seeds, fenugreek, asafoetida and 3/4 of red chillies, then add coconut. Remove from heat when coconut is pale brown. Grind coconut and spices to a fine paste. Add paste to lentil soup along with lemon juice. Simmer for 5 minutes. Remove from heat. Heat 2 tablespoons of oil in a sauce pan and fry mustard seeds, red chillies and curry leaves.When mustard seeds crackle pour in lentil soup or sambar.Mix well and serve hot with Idlis.
Clean, wash and boil lentils in water together with turmeric powder. Add pumpkin, sliced onions and okra (ladies finger). Cook until tender. Heat 2 tablespoons of oil in saucepan and lightly fry coriander seeds, cumin seeds, fenugreek, asafoetida and 3/4 of red chillies, then add coconut. Remove from heat when coconut is pale brown. Grind coconut and spices to a fine paste. Add paste to lentil soup along with lemon juice. Simmer for 5 minutes. Remove from heat. Heat 2 tablespoons of oil in a sauce pan and fry mustard seeds, red chillies and curry leaves.When mustard seeds crackle pour in lentil soup or sambar.Mix well and serve hot with Idlis.