Saturday, August 3, 2013

South indian Sambar Recipe: Spicy Lentil Soup



Vegan delicacy is widespread, especially in the southern part of India. Sambar is an integral part of South Indian cuisine. It is done every day with vegetables and legumes. Every town serves it in different ways, it is often the main dish for breakfast or a side dish for lunch and dinner. This recipe is high in fiber and has a good calorie intake, so as to be included in the daily diet. The recipe takes time, the only hard part is finding the ingredients, but just go to specialty stores or large supermarkets. The sambar, such as avial, is full of flavor and goodness, and how the avial is made ​​from many vegetables. The fundamental difference is that the sambar is a curry made ​​from by that is poured on rice, while the avial is a contour-based coconut.

Ingredients

1 cup toor dal (yellow lentils)
1 cup masoor dal (red lentils)
1 large snake gourd
6 okra
1 eggplant
1 cucumber
2 drumsticks
1 potato
1 onion
1 tomato
1 tsp coriander seeds
1 tsp cumin seeds
2 cinnamon sticks
1 cardamom
1 tsp fenugreek seeds greek
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp black peppercorns
5 curry leaves
1 tbsp coconut
1 tbsp sambar powder
1 tsp turmeric
1 dried red chili
1 tbsp tamarind juice
3 tsp oil
Pinch of asafoetida
Coriander leaves

Recipe Method

Put the tamarind in a cup of water for about 20 minutes. Soak toor dal in 4 cups of water for an hour in a heavy-based saucepan.

Put all the vegetables in a pressure cooker. Add the dal, turmeric, salt and enough water to cover the vegetables.

Cook over high heat until the pot starts to whistle. Immediately turn off the heat and do not touch until the pressure is low.

When the pressure is low, open the cooker and add tomato, potato, sambar powder, tamarind juice and asafoetida. Stir.

Heat a thick-bottomed pan, add oil and stir mustard seeds, cumin, coriander, fenugreek, peppercorns, asafoetida till they crackle, add the dried red chili, onion, coconut, cardamom, cinnamon and curry leaves in oil. Pour sambar and add the coriander leaves and cook for another 5 minutes and remove from heat.

Sambar can be eaten with plain rice, idlis or dosas.
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