Name: Hot Lentil Soup (Sambar)
Cuisine: India
Ingredients: 1 teaspoonful coriander seeds (sukha dhania); A grain of asafoetida (hing) of the size of a peppercorn (kali mirch); ½ teaspoonful white cumin seeds (zeera sufaid); 8 to 10 small curry leaves (mithi neem); 1 oz ghee; ½ teaspoonful red pepper (degi mirch); 1½ teaspoonfuls salt; 1 teaspoonful turmeric (huldi); 1 oz (30 g) tamarind pulp (imli); 1 carrot (gajjar); 1 potato; A few bits of red chillies (lal mirch); 1 tablespoonful mustard (sarson); 2 finely-cut green chillies (sabz mirch); 4 ozs (115 g) split peas (dal harhar); ¼ oz (7 g) coconut; ¾ pt (480 mils) water

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for cooking the dal and the vegetables

4 ozs (115 g) split peas (dal harhar)
1

Method

Boil the split peas (dal harhar), carrot, potato, brinjal, salt, turmeric and the water together till the split peas become tender. Discard the carrot and the potato. Cut the brinjal into dice and put it back into the pan. If other vegetables like marrow or lady’s finger are used in place of the brinjals cut them also into dice. Squeeze out the tamarind pulp and add to the boil