Vegetable sambar

Vegetable sambar

Tags

Vegan
Indian

Cook

Ingredients

  • 150g toor dal
  • ½ tsp fenugreek seeds
  • 2 tsp coriander seeds
  • 1 ½ tsp cumin seeds
  • 4 dried chillies
  • 2 tbsp dessicated coconut
  • 2 tsp mustard seeds
  • 12-15 curry leaves
  • 4 shallots, finely diced
  • 1 butternut squash, diced
  • Green beans
  • 2 eggplants, diced
  • 3 medium sized tomatoes, sliced
  • 1 tsp salt
  • 1 ½ tsp sugar
  • 1 ½ tsp tamarind paste
  • Rice

Steps

  1. Wash lentils until water runs clear, then cover with four times the amount of water and bring to the boil.
  2. Simmer for around 35 mins or until soft, straining off any foam from the lentils if it arises.
  3. Clean and cook the rice.
  4. While the dal is boiling, heat oil in the wok and add the chillies, coriander, fenugreek and cumin.
  5. Stir-fry for a minute, then add the coconut for a minute and take off the heat and grind to a paste.
  6. Wipe the wok clean and heat oil. When hot, add the mustard seeds and curry leaves, followed closely by the shallots.
  7. Cook until translucent then add the squash and beans, cover for 5 minutes then add the eggplant and stir fry for 5 minutes.
  8. Add the tomatoes, a little water (say 50ml), the spice paste, salt, sugar and tamarind paste.
  9. Cover with a lid and leave to cook for around 5 minutes.
  10. When the tomatoes are soft and lentils cooked transfer the vegetable mixture to the lentils, heat together for another 5 minutes.
  11. Taste and adjust the salt, sugar and tamarind as you wish.