Sambar Popular Recipes

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Sambar

"Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve warm with rice. Try it with other veggies too, which includes potato, cauliflower or okra. The ingredients should be to be had at any Indian market or at distinctiveness shops. The tamarind pulp may be substituted with reconstituted tamarind paste."

Ingredients :

1 cup yellow cut up peas (tuvar dal)
2 cups water
half of cup tamarind pulp
half of cup water
1 green bell pepper, sliced
1 tomato, chopped
1 1/2 teaspoons coriander seeds
1 teaspoon yellow lentils (chana dal)
1 tablespoon unsweetened flaked coconut
2 dried crimson chile peppers
2 teaspoons vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
1/4 teaspoon asafoetida powder

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

Place yellow cut up peas in a saucepan with 2 cups water and produce to a boil. Reduce heat to medium-low, and cook until soft, about 15 mins. In any other saucepan, blend collectively the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high warmness. Add the bell pepper and tomato to the tamarind juice, and hold to boil till the vegetables are tender, and the liquid has decreased to almost half.
Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste the use of a mortar and pestle or meals processor. Add this paste to the tamarind sauce, then stir within the yellow lentils till the whole lot is well mixed. Bring to a boil all over again, then take away from the warmth and set apart.
Heat oil in a small skillet over medium warmth, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds begin to sputter and the aggregate is aromatic, take away from warmth and stir into sambar. Serve warm.

Notes :

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