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 such as potatoes, carrots, radishes, and tomatoes.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ bitter gourd
- 1 eggplant
- 1 drumstick (moringa pod)
- 4 okra pods
- 3–4 red chilies
- 1 cup (200 g) red lentil dal
- 3 cups (720 ml) water
- 2 Tbsp (30 ml) coriander seeds
- ¼ tsp (1.25 ml) fenuGreek
- 4 dried chilies
- ½ tsp (2.5 ml) turmeric
- 1 sprig curry leaves
- ½ tsp (2.5 ml) coconut oil
- Ball of tamarind
- 1 cup (240 ml) water
- 1 tsp (5 ml) red chili powder
- Salt, to taste
- 1 sprig curry leaves
- ¼ tsp (1.25 ml) asafetida powder
- ¼ tsp (1.25 ml) jaggery
- 2 Tbsp (30 ml) coconut oil
- 2–3 dried chilies, halved
- 1 tsp (5 ml) mustard
- 2 tsp (10 ml) coconut oil
- A few coriander leaves (cilantro), chopped, for garnish
Directions
- Clean vegetables and slice into long pieces.
- Wash red lentil dal. Boil 3 cups (720 ml) of water and cook red lentil dal in it.
- In a dry skillet, toast white gram dal, coriander seeds, fenugreek, and chilies.
- Add turmeric and curry leaves to red lentil dal. Set aside.
- In a separate bowl, combine toasted spices and ½ teaspoon (2.5 ml) coconut oil into a smooth paste. Set aside.
- Mash tamarind and spice 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 all cut vegetables except okra and cook until they reach the desired tenderness.
- Add prepared red lentil dal. Bring to a boil and add okra. Remove from heat after boiling.
- Temper mustard seeds, dried chilies in coconut oil and drizzle over stew to season, along with chopped coriander leaves.
Toasting the Spices:
Making the Stock Base:
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