SAMBHAR SAMBHAR
Prep 2 hours
Total 2 hours
Serves
US | Metric

SAMBHAR

The Lentil and Vegetable Soup from South India (The version from the Southern region of Karnataka)

SAMBHAR is a popular South Indian Lentil and Vegetable Dish. Most of the southern regions in India have their own variant of this dish and its character changes with the type of Vegetables used to make it. My recipe is based on the SPICE TRADITIONS from the coastal (Temples) of the Southern Indian state of Karnataka. It's Tangy, (slightly) sweet, Spicy and full of warm goodness.

Ingredients
  • 200 g ‘Tur Dal’ (Yellow Lentils) soaked in 1.5 Lts Water
  • 200 ml Warm Water
  • 6 tbsps Oil
  • 1½ tsps Cumin Seeds
  • 1½ tsps Mustard Seeds
  • 3 Stalks Curry Leaves
  • 200 g Red Onion (Large Cubes)
  • 200 g Carrots Chunks
  • 175 g Potatoes (Cubed)
  • 250 g Green Beans
  • 400 g Tomatoes Cubed
  • 30 g THE SPICE ANGEL SAMBHAR MASALA
  • ½ tsp Asafoetida (Optional)
  • 1 tsp Jaggery (Or Palm Sugar or Sugar)
  • 10 g Ginger
  • 1 tbsp Ghee
  • 1 tbsp Coriander Leaves Chopped
  • Salt To taste

  1. Soak the lentils for a few hours cook them until soft
  2. Soak the tamarind in the Warm water and keep aside
  3. Heat 4 tbsps Oil in a large pot and add (half of )the Cumin and (half of )Mustard seeds in it (Until they pop or start crackling).
  4. Add the curry leaves from one of the stalks
  5. Add in the red onions and fry until slightly soft
  6. Add the Carrots and cook for a further few mins
  7. Season with some salt (about ½ tsp)
  8. Add in the potatoes and cook for few more mins followed by the tomatoes and stir well
  9.  Add THE SPICE ANGEL SAMBHAR MASALA and mix well
  10. Add in the Asafoetida and the curry leaves from the another stalk and mix well
  11. Add in the Beans and mix all the vegetables well
  12. Pour in the tamarind (Soaked) juice and add in the Jaggery
  13. Add the cooked lentils and Mix everything well. Cover the pot and allow it to simmer for 20 mins (Or until the Potatoes are soft)
  14. Let the Sambhar boil and check for seasoning (If needed)
  15. Grate in the Ginger
  16. (FOR THE TEMPERING) In a small pan, heat the remaining Oil and add the remaining cumin seeds, mustard seeds to create a temper for SAMBHAR
  17. Pour the Temper over the Sambhar
  18. Add in the Ghee and finish off with Coriander
  19. Serve the SAMBHAR with some rice and Papadums
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