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Title: Kerala Sambar
Yield: 4

Ingredients

    1/2 c  thoor dhal or yellow split
           -peas; (3 1/2 ounces),
      1    ; rinsed in several
      1    ; changes of water
  3 1/4 c  water
    1/4 ts turmeric
      2 tb vegetable oil
    1/4 ts fenugreek seeds
    1/8 ts asafetida
    1/4 lb okra; trimmed
      1 md boiling potato; peeled and
           -cut into
      1    ; 3/4 -inch dice
      1 md tomato; coarsely chopped
      1 md onion; coarsely chopped
    1/4 c  cilantro leaves
      1    serrano or thai chile; cut
           -in half
      1    ; lengthwise
      2 ts ground coriander
  1 1/2 ts salt
    1/2 ts ground cumin
    1/4 ts tamarind concentrate;
           -dissolved in 1
      1    ; tablespoon boiling
      1    ; water
    1/8 ts cayenne pepper
    1/8 ts freshly ground black pepper
    1/4 ts mustard seeds
      8    curry leaves or 2 bay leaves
      1    dried red chile
    1/2 ts fresh lemon juice

Instructions

1. In a small saucepan, combine the dhal with 1 1/4 cups of water and 1/8
teaspoon of the turmeric and bring to a boil. Cover and cook over low heat
until soft, about 30 minutes (45 minutes for yellow split peas). Partially
mash the dhal with a potato masher.

2. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add the
fenugreek and asafetida and cook over moderately high heat until fragrant
and
lightly colored, about 1 minute. Add the okra, potato, tomato, onion,
cilantro, serrano chile, coriander, salt, cumin, the remaining 1/8 teaspoon
of
turmeric, dissolved tamarind, cayenne and black pepper along with the
remaining 2 cups of water and bring to a boil. Reduce the heat to
moderately
low and simmer until the potatoes are tender, about 18 minutes. Add the
mashed
dhal and simmer 10 minutes longer.

3. In a small skillet, heat the remaining 1 tablespoon of oil. Add the
mustard
seeds, curry leaves and dried red chile. Cover and cook over moderately
high
heat until the mustard seeds have popped for a few seconds, then stir into
the
vegetable and dhal mixture. Add the lemon juice and serve.

--Maya Kaimal

MAKE AHEAD: The recipe can be prepared through Step 1 up to 1 day ahead.

Posted to FOODWINE Digest XT 100

Per serving: 116 Calories (kcal); 7g Total Fat; (53% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 814mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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