AWESOME SAMBHAR
This is a very simple lentil curry, with an irresitable Indian flavor and not too much heat. My idea of comfort food. Plus:it's no problem to get it on the table, with rice and a salad, in under an hour.
Provided by White Rose Child
Categories Curries
Time 1h
Yield 7-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes.
- (If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick.
- Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside.
- When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad).
Nutrition Facts : Calories 248.4, Fat 2.9, SaturatedFat 0.4, Sodium 186.1, Carbohydrate 41.1, Fiber 18.3, Sugar 2.2, Protein 15.2
CHICKEN SAMBHAR
Make and share this Chicken Sambhar recipe from Food.com.
Provided by Vic Krishnan Kannan
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the split yellow pigeon peas(yellow lentils) in a pressure cooker.
- Roast the coriander seeds, the split chickpeas and chillies until the chickpeas start turning brown. Ensure not to over-roast as it will result in a burnt taste.
- Ground the above roasted ingredients into a fine powder. This is fresh Sambhar powder.
- Add water into a wok and add the potatoes, salt and turmeric and set it on medium fire. When potatoes start turning soft, add the onions and the chicken.
- Once the water starts boiling again, add the tamarind concentrate and cook for 10mts. on medium fire.
- Add the Sambhar powder, brown sugar and salt and let it simmer for 15-20mts.
- Add some water to replace the water absorbed by the Sambhar powder. Do not add too much water as it will make the dish very runny. (The consistency should be same as that of a pasta sauce.).
- Add the brown sugar.
- Fry the mustard in oil and when it starts spluttering, add it to the wok.
- Serve with boiled rice, roti or naan (Indian breads).
- Papadam/Papad (roasted or fried) will be a good accompaniment.
- Bless the chef.
Nutrition Facts : Calories 875.5, Fat 49.8, SaturatedFat 13.5, Cholesterol 225, Sodium 817.3, Carbohydrate 40.4, Fiber 12.1, Sugar 6.9, Protein 65
SAMBHAR
Yummy South Indian lentils and vegetables, a favourite Indian breakfast dish with idli (rice dumplings) or dosai (Indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an Indian grocer, or make your own from recipe #110487 (much more fun!). I make this Sambhar with Toor dahl, and eat it with rice for the main meal of the day.
Provided by Daydream
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible, then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
- Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
- While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
- When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender. This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
- Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds. Pour this mixture over the sambhar and mix through gently.
- Serve immediately.
Nutrition Facts : Calories 444.5, Fat 17.5, SaturatedFat 3.6, Sodium 188.4, Carbohydrate 55.7, Fiber 12.5, Sugar 7.5, Protein 20.3
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