A spicy lentil and vegetable stew, served with idli for breakfast or lunch.
Prepare the tamarind pulp following the method. Set the tamarind water aside.
Place all the vegetables and the red lentils into a stockpot, then add 1.5 litres (
For tempering, heat the oil in a small wok or frying pan over medium heat and add the mustard seeds. When the seeds start to pop, add the onions and cook for 5 minutes, stirring regularly, until the onions are tender but not brown. Add the cumin seeds, fenugreek seeds, curry leaves and dried chillies and cook for 3-4 minutes, stirring constantly, until the onions are dark golden. Remove from the heat and strain through a sieve. Add the tempered onion mixture to the sambar (reserving a spoonful for garnish) and stir to combine. Season to taste with salt, and garnish with the reserved tempered onion mixture. Serve with steamed rice or idli and green coconut chutney.
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