*  Exported from  MasterCook  *

                                 SAMBAR

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Vegetables
               Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3/4   c            Toor Dhal
    1/2   ts           Ground Turmeric
  3       tb           Vegetable Oil
  1       c            Shallots -- peeled *
  1       md           Potato -- peeled & diced
  1                    Tomato -- diced
  4       tb           Tamarind Paste -- ** see
                       Note
  1 1/2   ts           Salt
  2       tb           Sambar Powder -- * see
                       Recipe
    1/2   ts           Whole Black Mustard
    1/2   ts           Cumin Seeds
    1/2   ts           Coriander Seeds
  1                    Red Dried Chillies --
                       Crushed
    1/2   c            Fresh Cilantro

 * I use one medium sized onion peeled and chopped
 because I don't like shallots.

 ** if you can get tamarind use it and soak a fistfull
 in water for half hour and then squeeze the "juice"
 out and discard the waste and use the juice in the
 sambar.

 Soak toor dhal in 4 cups water for one hour in a
 heavy-based pot. During this time chop the onions (if
 you use instead of shallots), potato and tomato (green
 beans and carrots may also be added).

 Add the turmeric powder to the soaking dhal and place
 on stove. Bring to boil, lower heat to keep the dhal
 simmering. Close pot and allow dhal to cook till
 tender. Soaking dhal before cooking consideraby lowers
 the cooking time which is about 30-45 minutes. Stir a
 few time to keep dhal from sticking at the bottom.

 While dhal is cooking lightly fry the onions or
 shallots in 2.5 tab. vegetable oil. Do not allow the
 onion/shallots to brown. When dhal has cooked add some
 more water to bring the water level up to 4-5 cups
 again (use your judgement here because I cannot be
 more precise!). Now add the potatoes, tomato, sauted
 onions/shallots, and any other vegetables to want to
 put in. Next add the tamarind paste (or tamarind
 "juice"), and sambar powder. Stir and bring to a
 simmer. Cover and allow the cook until vegetables are
 tender (about 15 minutes) and keep stirring
 occassionally.

 Heat the remaining 1/2 tab. oil and add the mustard,
 cumin, coriander seeds and the crushed red chillie to
 the hot oil. As soon as the mustard seeds begin to pop
 stir the whole thing once and add to the cooking
 sambar. Finally add the cilantro leaves and cook for
 another 5 minutes and remove from stove.

 The consistency should be like a thin soup and the
 sambar powder should not appear like dirt sticking to
 the veggies (you will see this happen initially). You
 may also add some green chillies if you like to add
 more "zip" to the sambar. If so add it with the rest
 of the veggies.

 Sambar can be eaten with plain cooked rice, idlies (I
 know I owe you all this recipe!) or dhosas. Sambar is
 an integral part of South Indian cooking. It is made
 every day. As I mentioned in San Antonio a visiting
 naturalist from the Smithsonian Institute described a
 South Indian meal thus: mountain of rice and river of
 sambar!

 Recipe By     : Ramesh <[email protected]>



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