Here's how to make sambhar, a typical South Indian vegetarian dish.Ingredients
225g too dahl, soaked
2 tablespoons coriander seeds
10 black peppercorns
1/2 teaspoon funugreek seeds
1 tablespoons grated coconut
1 tablespoon roasted chana dahl
6 dried chillies
6 french beans, cut into 2.5 cm lengths
2 carrots, chopped into cubes
1 cup chopped cauliflower
1 brown or red onion, roughly chopped
125g eggplant, chopped into cubes
50g small okra, topped and tailed
1 tablespoon tamarind paste
2 tablespoons oil
1 teaspoon black mustard seeds
10 curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon asafoetida
Method
- Drain the dahl and place into a saucepan, adding 1 litre of water.
- Bring to the boil, then cover and simmer for 2 hours, or until tender.
- Heat a small frying pan over a low heat and dry roast the coriander, peppercorns, fenugreek, coconut, chana dahl and chillies, stirring constantly until the coconut turns a golden colour.
- Grind this mixture in a mortar and pestle or blender until fine.
- In a saucepan, bring 750 ml water to the boil and add the beans, carrot and simmer for 10 minutes.
- Add the onion, eggplant, okra and cauliflower and simmer until cooked. Add more water if needed.
- Transfer the cooked dahl, ground spices, vegetables (together with their stock) and tamarind paste into a large saucepan and slowly bring to the boil.
- Reduce heat and gently simmer for 30 minutes.
- Season with salt to taste.
- In a separate small frying pan, heat the oil over a medium head and add the mustard seeds. Cover and gently shake pan until you hear the seeds pop.
- Add curry leaves, turmeric, asafoetida and a pinch of salt.
- Add to the simmering vegetable and dahl mixture and mix well.
