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Sambhar : Indian Food & Cooking Recipes
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  Contributed By: Reema
Expert Author
 

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Ingredients
225g (8 oz) toor daal
600ml (1 pint) water
1 carrot, peeled and sliced
1 potato, peeled and cubed
6-8 okra (bhindi), topped and tailed and cut into 2.5cm (1 inch) pieces
1 small courgette, sliced
1 small aubergine, halved and sliced
6 curry leaves
30ml (2 tblsp) tamarind pulp
1 green chilli, slit in half
Salt to taste
1 sprig fresh green coriander
15ml (1 tblsp) oil
2.5ml ( tsp) mustard seeds
1.25ml ( tsp) asafoetida (hing)
The following spices should be dry roasted and ground into a powder:
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin seeds
2 whole dry red chilli
10ml (2 tsp) channa daal
1.25ml ( tsp) fenugreek seeds (methi)

Cooking Instructions
Wash toor daal in 4-5 changes of water until water is clear. Drain. Add 300ml ( pint) water, cover and simmer gently for 6-10 minutes. Remove any froth that forms. When daal is soft, beat with a potato masher or whisk. In a separate pan, boil all the vegetables: carrots, potatoes, okra, courgette, aubergine, with the ground roasted spice and remaining water, for 4-5 minutes. Mix daal and vegetables along with liquid and stir gently to form an even mixture. Add curry leaves, tamarind pulp, salt, chopped chilli and fresh coriander. Simmer for 10-15 minutes. Remove to a serving dish. For tempering, heat oil and fry mustard seeds and asafoetida for half a minute. Pour over sambhar. Serve with boiled rice.



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