Tuesday, June 26, 2007

Sambar

- Cook a cup of toor daal (split pigeon peas) with two cups of water in pressure cooker for 3-4 whistles. The daal should be well cooked and blend to a paste.

- Cook a half-pound to three-quarter pound of vegetables in a cooking pot with some water. Use onions, tomatoes, carrots, peas, gourds, squash, potatoes etc. Dice the vegetables and cook with a little water to al dente.

- Add the cooked lentils to the cooked vegetables

- Add a couple tsps of sambar powder

- Add some ground green chillies if more spicyness is needed (this way you can use less sambar powder)

- Add a couple of cups of water and mix well. The whole thing should be of the consistency of sambar (hahaha) - a little denser than Campbell's Minestrone soup.

- Add a quarter tsp or so salt (to your taste). Make the sambar thick with lot of daal and vegetables to reduce the amount of salt needed. The more watery it is, the more salt needed.

- Boil the whole thing for 5 minutes

- Turn the stove off and add curry leaves (20 or so), chopped coriander leaves - a half cup or so, two tablespoons of aam choor powder (instead of tamarind juice) or the juice of a lemon or two.

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