Sambar (Vegetable Stew)

By : Unknown

On : 19:07

In : Cooking

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200 g (1 cup) tur dal, washed and drained
1 small onion, sliced
1 small can (180 g/6 oz) stewed tomatoes
2 sprigs curry leaves
½ teaspoon turmeric powder
1 litre (4 cups) water
1 teaspoon salt
750 g (8 cups) mixed diced vegetables (such as carrot, potatoes, eggplant, cauliflower and pumpkin) ½ teaspoon chilli powder
100 g (1 cup) grated fresh coconut, ground to a smooth paste in a blender with 100 ml (1/3 cup) water ½ teaspoon sugar
25 g (½ cup) coriander leaves, chopped
75 g (¼ cup) tamarind pulp mixed with 250 ml (1 cup) water, mashed and strained to obtain juice
1½ teaspoons sambar powder (see page 18)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
2 dried red chillies
¼ teaspoon asafoetida

1 Place the tur dal, onions, tomatoes, curry leaves, turmeric, water and salt into a pan and boil for          about 15 minutes, or until partially cooked. 

2 Add to the mixture any hard root vegetables which may need a longer cooking time. Stir in the            chilli powder, ground coconut, sugar, tamarind juice and sambar powder and cook for 20 minutes        until the vegetables are slightly softened and the dal broken up. 

3 Add the rest of the vegetables and simmer a further 10 minutes. 

4 Meanwhile, in a separate pan, heat the oil and stir-fry the mustard seeds, dried chillies and                 asafoetida until aromatic. Transfer to the simmering stew. Cook for a further 2 minutes, season to       taste and serve. 

Serves 6 

Preparation time: 20 mins 

Cooking time: 50 mins