SAMBHAR VADA (YELLOW LENTIL SOUP WITH SPICED DOUGHNUTS)
This is traditional a breakfast food in South India but it makes a lovely starter was well. Based on this recipe: http://www.bbc.co.uk/food/recipes/sambhar_vada_yellow_10317
Provided by Tea Girl
Categories Breakfast
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the sambhar (soup), rinse the lentils and put them in a large pan with the onion, green chilli, tomatoes, chilli powder and turmeric.
- Add 200ml/7fl oz water, bring to the boil and cook for about 30 minutes until the lentils are soft then season to taste with salt.
- Meanwhile, make the vada (doughnuts). Drain the black lentils and rice, place them in a food processor with one tablespoon of water and blend to a thick batter.
- Add the chopped onion, chilli, bicarbonate of soda and a pinch of salt, mix well then set aside.
- To finish the sambhar, heat the sunflower oil in a large pan and add the mustard seeds and cumin seeds. When they start spitting, add the curry leaves and sambhar powder. Fry for one minute then add the cooked lentil mixture and the tamarind juice and simmer gently for five minutes.
- To finish the vada, heat the sunflower oil in a deep-fat fryer to about 180C/350°F The oil is hot enough when a cube of bread dropped into it turns golden-brown and floats to the surface.
- To shape the doughnuts, drop large spoonfuls of the batter onto a piece of cling film moistened with a little water. Press each one down slightly, make holes in the middles, then carefully drop them into the hot oil. Shape and fry the doughnuts a few at a time until all the mixture is used up, draining them in kitchen paper.
- Garnish the sambhar with coriander leaves and serve with the spiced doughnuts.
Nutrition Facts : Calories 795, Fat 68.6, SaturatedFat 8.9, Sodium 26.3, Carbohydrate 35.4, Fiber 14.5, Sugar 4.8, Protein 13.1
EGYPTIAN YELLOW LENTIL SOUP
This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute. Note: Ghee is available at Middle Eastern markets. Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.The amount of cumin can be adjusted to taste
Provided by CaliforniaJan
Categories Egyptian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
Nutrition Facts : Calories 604.6, Fat 6.6, SaturatedFat 2.6, Cholesterol 8.2, Sodium 1935, Carbohydrate 101, Fiber 37.9, Sugar 6.2, Protein 36
CHICKEN SAMBHAR
Make and share this Chicken Sambhar recipe from Food.com.
Provided by Vic Krishnan Kannan
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the split yellow pigeon peas(yellow lentils) in a pressure cooker.
- Roast the coriander seeds, the split chickpeas and chillies until the chickpeas start turning brown. Ensure not to over-roast as it will result in a burnt taste.
- Ground the above roasted ingredients into a fine powder. This is fresh Sambhar powder.
- Add water into a wok and add the potatoes, salt and turmeric and set it on medium fire. When potatoes start turning soft, add the onions and the chicken.
- Once the water starts boiling again, add the tamarind concentrate and cook for 10mts. on medium fire.
- Add the Sambhar powder, brown sugar and salt and let it simmer for 15-20mts.
- Add some water to replace the water absorbed by the Sambhar powder. Do not add too much water as it will make the dish very runny. (The consistency should be same as that of a pasta sauce.).
- Add the brown sugar.
- Fry the mustard in oil and when it starts spluttering, add it to the wok.
- Serve with boiled rice, roti or naan (Indian breads).
- Papadam/Papad (roasted or fried) will be a good accompaniment.
- Bless the chef.
Nutrition Facts : Calories 875.5, Fat 49.8, SaturatedFat 13.5, Cholesterol 225, Sodium 817.3, Carbohydrate 40.4, Fiber 12.1, Sugar 6.9, Protein 65
YELLOW LENTIL SOUP
Make and share this Yellow Lentil Soup recipe from Food.com.
Provided by chia2160
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
- Add onions to drippings, cook 5 minutes until softened.
- Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
- Add remaining ingredients and bring to boil.
- Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
- Discard bay leaves, sprinkle with bacon, serve.
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