Sambhar

Name: Sambhar
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons grated coconut; 2 tablespoons coriander seeds; 225 g (¾ cup) toor dal (yellow lentils); 10 black peppercorns; 1 onion, roughly chopped; 125 g (4½ oz) eggplants (aubergines), cubed; 50 g (1¾ oz) small okra, topped and tailed; ½ teaspoon fenugreek seeds; 6 dried chillies; 2 drumsticks, cut into 5 cm (2 inch) pieces; 1 teaspoon black mustard seeds; 10 curry leaves; ½ teaspoon ground turmeric; ½ teaspoon asafoetida; 1 tablespoon tamarind purée; 2 tablespoons oil; 2 carrots, cubed; 1 tablespoon roasted chana dal

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Sambhar is often served with dosas or rice for breakfast or lunch. Drumsticks are a long, pod-like vegetable and come fresh or tinned. Tinned ones should be added at the end of cooking. To eat drumsticks, scrape out the flesh and discard the outer shell.

Ingredients

225 g (¾ cup) toor dal (yellow lentils)
2 tablespoons coriander seeds

Asia
India
Lunch
Stew
Gluten-free
Vegetarian
Breakfast
Spicy

Method

Soak the dal in 500 ml (2 cups) water for 2 hours. Drain the dal and put them in a saucepan with 1 litre (4