India Sambar (Lentil Stew)
This thick lentil stew is an important part of South Indian cuisine and often accompanies idlis (savory rice cakes), dosas (Indian pancakes), and rice. There are numerous variations that include vegetables like potatoes, carrots, radishes, and tomatoes. Recipe Servings: Serves 4
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/2 bitter gourd
- 1 eggplant
- 1 drum stick (a long okra-like vegetable)
- 4 okra pods
- A few coriander leaves, for garnish
- 1/4 tsp (1.25 ml) white gram dal
- 2 Tbsp (30 ml) dried coriander seeds
- 1/4 tsp (1.25 ml) fenuGreek
- 4 dried chilies
- 1/2 tsp (2.5 ml) coconut oil
- 2 tsp (10 ml) coconut oil
- 2–3 dried chilies, halved
- 1 tsp (5 ml) mustard
- 3–4 red chilies, halved
- 1 cup (200 g) red lentil dal
- 1 sprig curry leaves
- 1/2 tsp (2.5 ml) turmeric
- 1 cup (240 ml) wate
- R ball of tamarind
- 1 sprig curry leaves
- 1/4 tsp (1.25 ml) asafetida powder
- 1 tsp (5 ml) red chili powder
- 1/4 tsp (1.25 ml) jaggery
- 2 Tbsp (30 ml) coconut oil
- Salt to taste
- 1 cup (240 ml) water
Directions
- Clean vegetables and slice into long pieces.
- Wash dal.
- Boil 3 cups (720 ml) of water and cook dal in it.
- In a dry skillet, toast gram dal, coriander, fenugreek, and chilies.
- Add turmeric and curry leaves to dal. Set aside.
- Separately, combine toasted spices and 1/2 teaspoon (2.5 ml) coconut oil into a smooth paste. Set aside.
- Mash tamarind paste in 1 cup (240 ml) of water. Strain and reserve tamarind water.
- Boil tamarind water with red chili powder, salt, curry leaves, asafetida, and jaggery.
- When boiling, add 2 tablespoons (30 ml) of coconut oil.
- Add vegetables, except okra. Cook until done. Add prepared dal.
- Bring to a boil and add okra and ground jaggery. Remove from heat after boiling.
- Season with mustard seeds, dried chilies, and chopped coriander leaves.
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