Sambar

Sambar

Lentil and vegetable soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
220g yellow split peas or red lentils
1 tablespoon tamarind pulp
2 tablespoons ghee or oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon asafoetida
2 fresh green chillies, seeded and sliced
2 1/2 teaspoons salt
500g mixed vegetables such as eggplant, carrot, marrow and beans, chopped
1/2 teaspoon mustard seeds or panch phora
1 small onion, thinly sliced

Method

  1. Rinse the split peas, drain well then leave to soak in a bowl of fresh water for at least 2 hours, or overnight. Drain well.
  2. Put the split peas in a large saucepan with 1.5 litres water and bring to the boil, then reduce the heat to low and simmer until softened.
  3. Meanwhile, soak the tamarind pulp in 250 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibres. Add the tamarind liquid to the lentils.
  4. Heat 1 tablespoon of the oil in a saucepan over low heat. Add the coriander, cumin, pepper, turmeric and asafoetida and stir for 1–2 minutes, then add to the lentils along with the chilli, salt and vegetables. Cook for about 30 minutes, or until the vegetables are soft.
  5. Heat the remaining oil in a separate pan and fry the mustard seeds and onion until the onion has browned. Add to the lentil mixture and continue simmering for a further 1–2 minutes, stirring well to combine. Remove from the heat, divide among serving bowls and serve immediately.

Note

  • If tamarind pulp is unavailable, use lemon juice to taste, adding at the end of cooking.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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