Best Lentil Sambar Recipes

SAMBAR (SPICY LENTIL AND VEGETABLE STEW)

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.

PRESSURE COOKER SAMBAR (INDIAN LENTIL CURRY)

Steps:

• Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

LENTIL SAMBAR

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.