South Indian Sambar

PREP TIME

15 minutes

COOK TIME

20 minutes

YIELDS

6

Ingredients

  • 1 cup Toora dal (yellow split peas)
  • 1 tbsp The Spice People’s Sambar Spice
  • 5 The Spice People’s dried Curry Leaves
  • 1 tsp The Spice People’s Black Mustard Seeds Whole
  • 1 The Spice People’s Chillies Indian Whole
  • 2 onions, chopped
  • 1/2 red capsicum, chopped into large pieces
  • 2 tomatoes, chopped
  • 1 1/2 cups water
  • 1/2 cup coconut milk
  • 1/4 cup pumpkin, skin removed and cut into 5cm chunks
  • 1 tsp tamarind puree
  • 1/4 head cauliflower, roughly chopped
  • handful green beans, chopped
  • 1/4 head brocoli, roughly chopped

Directions

  1. Add Toor dal, tomatoes, pumpkin, water and half the chopped onion to a large saucepan and bring to the boil. Turn down to simmer and cook for 20min till dal is soft. Use a stick blender to puree the dal and pumpkin mixture.

    Add the tamarind and coconut cream and stir well. Season to taste with salt if required or add a little more tamarind to taste. Turn off the heat and keep warm.
  2. Tempering spices: Heat oil in fry pan and add rest of the onion, chopped capsicum, black mustard seeds, curry leaves, Sambar spice and whole chilli. Sauté on medium until the red color from the chilli runs into the oil – about 10 min.

    In a separate saucepan, steam the chopped vegetables until cooked, then add into the dal mixture and stir gently. Add the tempered spices into the dal and serve with roti, idli, dosa, chapatti or toasted sour dough bread. Garnish with fresh coriander leaves.
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