Best 2 Sambar Spicy Lentil And Vegetable Stew Recipes

Sambar (Spicy Lentil and Vegetable Stew) image

Provided by Sunaina

Time 1h25m

Yield 6

Number Of Ingredients 17

6 cups water, or more as needed
2 cups toor dal (pigeon peas)
1 onion, chopped
1 tomato, chopped
1 cup peeled, chopped pumpkin
1 cup chopped okra
½ cup peas
½ cup sliced red radishes
2 tablespoons vegetable oil
1 tablespoon mustard seeds
6 cloves garlic, sliced
4 dried red chile peppers
2 tablespoons dried curry leaves
1 tablespoon sambar powder
½ cup tamarind pulp
salt to taste
1 pinch red chile powder, or to taste

Steps:

Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

Nutrition Facts : Calories 211 calories, Carbohydrate 35.1 g, Fat 6.4 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 108.3 mg, Sugar 2.8 g

Lentil Sambar image

Provided by Sharon123

Categories Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 cup dried lentils
3 cups water
1 medium onion
1 head cauliflower
2 sweet potatoes
1 red bell pepper
2 teaspoons vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 fresh green chili pepper, minced, seeds removed for a milder hot
1 tablespoon tamarind paste, dissolved in
1 cup hot water
1 teaspoon salt
2 -3 tablespoons minced fresh cilantro
cooked brown basmati rice
mango peach chutney
nonfat yogurt (optional)

Steps:

Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
Stir occasionally, adding more water if necessary.
While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
Cover and simmer for 10 minutes.
Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
Drain the cooked lentils and stir them into the vegetable mixture.
Reheat if necessary, then stir in the cilantro.
Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.