- 250 g lentils
- 500 g of seasonal vegetables (green beans, carrots, zucchini, eggplant, etc.)
- 2 medium onions
- 1 tomato
- 1 small head of garlic
- spices (tamarind, turmeric, mustard seeds)
- curry leaves
- 1 C. tablespoons sesame or olive oil, or ghee
- Bring three quarters of a liter of water to a boil, add the lentils, a quarter of a teaspoon of turmeric and a teaspoon of oil.
- Cover and cook until the lentils are tender.
- For the cooking water into another container, reduce the lentils to a smooth and creamy puree, return the cooking water, add the vegetables previously cut into small pieces, the salt, the curry, the chopped onions and the 'garlic. If the mixture is too thick, add a little water.
- Cook over medium heat, with a lid, until the vegetables are tender.
- Soak the tamarind in a cup of water, extract the juice and add to the previous mixture when the vegetables are cooked.
- Boil for 5 minutes, then add the tomato cut into slices.
- Simmer over low heat until the smell of raw tamarind has disappeared and the sambar has the desired consistency.
- Add 1 teaspoon of oil and possibly one of ghee. Remove from fire.
- Put a frying pan on the fire. Add 1 teaspoon of oil or ghee. When the oil is hot, add the mustard seeds and, once they have stopped crackling, add the curry leaves.
- For a large spoonful of sambar over the browned curry leaves and immediately put it back with the rest of the sambar. Mix well and cover.
- Serve with rice on which we have poured a few teaspoons of ghee.
Today we offer you the following recipe: Vegetable sambar
Don’t hesitate to leave a comment on the Vegetable sambar recipe and tell us what you thought of it.
Vegetable sambar Recipe – Vegetable sambar Recipes
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