Name: South Indian Moong Sambhar
Yield: Serves 4
Ingredients: ¼ tsp asafoetida; 8–10 fresh curry leaves; 1 tbsp ghee or coconut oil; 1 litre (4 cups) water; 1 medium carrot, cut lengthways into 2.5 cm (1in) pieces; 100 g (½ cup) mung dal, or toor dal or chana dal (or mung beans, soaked overnight, rinsed and drained) – see Tip below; 1 green chilli, chopped; ½ tsp ground turmeric; 1 medium onion, sliced; ½ tbsp mustard seeds; 1 tsp ghee or coconut oil; 1 tbsp Sambhar Powder; sea salt, to taste; 1 tbsp tamarind paste or juice from 50 g tamarind block; 2 small Asian aubergines or 1 small European aubergine, cut into 2.5 cm (1in) pieces; 1 dried red chilli, broken into pieces (optional); 200 g (1 cup) okra, tops removed and halved if large (or swap for green beans)

Preparation info

Serves
4

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

I love sweet and sour flavours and, thanks to the tang of tamarind, this South Indian dal and veggie stew is one of my favourites. Sambhar, also known as sambar is a staple in some parts of India and Sri Lanka, and is considered very Sattvic thanks to its soft, easy-to-digest lentils and its high veg content.

The ‘real’ sambhar depends on family tradition. However, for the most part, there are two types: either made with sambhar powder (whic

Ingredients

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Ingredients

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