Sambhar is a very flavorful South Indian vegetable dish which can be served with dosas, rice or eaten as vegetable soup. It’s composed of a mixture of vegetables and Lentils. I like my Sambhar full of vegetables and with a thicker consistency. Some may prefer a thinner soupier consistency, which is just as delicious. Add more veggies, more lentils, or less of either to make this specific to your liking. This Sambhar has a mild spice level and serves 4-6 people.
Ingredients:
2 tablespoons of olive oil plus 1 tablespoon of coconut oil
1 tablespoon of salt
1 Medium sized yellow onion sliced
2-3 cloves of garlic chopped
1 green Chili sliced
1 Tablespoon of tamarind concentrate mixed with ¾ cup of water, set aside
¼ teaspoon of Hing or Asafetida powder
2 teaspoons of chopped cilantro
½ cup of Toor Dhal (pigeon pea yellow lentils)
Vegetables to cut into medium sized pieces:
1 cup okra
1 large tomato
1 cup of green beans cut into 2-inch pieces
1 medium sized potato cubed
1 carrot sliced into 2-inch pieces
1 small eggplant cut into cubes
½ teaspoon of turmeric powder
2 ½ cups or 3 cups of water for veggies to cook
2 ½ cups for thick consistency
3 cups for thinner consistency
Tempering ingredients to finish the Sambhar (also known as Tadka):
2 tablespoons of coconut oil
1 large Shallot
1 sprig of curry leaves
1 tablespoon mustard seeds
2 dried red Chilis broken in half and seeds removed
1 tablespoon Sambhar powder (from Indian grocery store)
1 tablespoon Coriander powder
Directions:
Heat 2 Tablespoons of olive oil and 1 tablespoon of coconut oil in a Dutch oven pot on medium-high heat for 5 minutes.
Add onions, garlic and green chilies and sauté until onions are translucent and the green chilies have a vibrant green color.
Add the vegetables, toor dhal, ½ tablespoon of salt, and turmeric powder to the pot and sauté for another 5 minutes. Add water to this mixture and make sure the water level is slightly above the veggies. The water amounts can be altered depending on the amount of vegetables used. Mix all of this together and bring to a slow boil.
Add the tamarind concentrate mixture that was set aside and cook for another 2 minutes. Add the Hing powder, remining ½ tablespoon of salt, and chopped cilantro and cook the vegetables and lentils through until tender, approximately 30-40 minutes on medium heat.
Keep the cooked vegetable mixture on the lowest flame and prepare the tempering spices to round out the sambhar flavor.
For tempering, heat a smaller skillet on medium high heat with coconut oil for 5 minutes. Add mustard seeds, cover the skillet, and allow it to pop and release its flavor.
Add Shallots, curry leaves and dried red chilies to the tempering skillet. Sauté the shallot mixture until shallots and red chilies have a slight golden-brown color.
Add the Sambhar powder, along with coriander powder to the shallot mixture and sauté until the raw spice smell reduces and all the ingredients are well coated. Turn off the flame.
Add the contents of the tempering skillet to the Dutch oven on low flame and mix thoroughly. Heat through on low flame for another 2-3 minutes and Sambhar is ready! Serve with dosa or rice and Enjoy!
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