Sambar

A hearty South Indian soup

  • 2+ dl [1 cup] toor dal [linser lentilles]
  • 1+ liter [4+ cups] water
  • about 4 medium sized carrots, grated coarsely
  • about the same amount of broccoli, chopped
    Note: Other vegetables can be used as well, depending on what is available. Carrots and broccoli give a nice color.
  • 4 tsps. crushed coriander seeds
  • 1½-2 tsps. ground turmeric [gurkmeja curcuma]
  • 1 tablespoons tamarind pulp
  • 2 tsps. salt
  • bunch of fresh coriander leaves [cilantro]

    Spice mixture

  • 1-2 tsp. ghee (clarified butter) or oil
  • 2-3 tsp. split chana dal [linser lentilles]
  • 2 tsps. split urid (black) dal
  • 2 tsps. cumin seeds [spiskummin]
  • ½-1 tsps. fenugreek seeds [bockhornsklöver], crushed a bit
  • ~½-2 tsp. fresh or crushed chili pepper (Indian's like it spicy)
  • ½ tsp. asafoetida
  • 8-12 curry leaves
  • 2 tsp. brown mustard seeds (don't use white mustard seeds, which are much stronger and less fragrant)

    * Toor, split Chana and split Urid dal; ghee, asafoetida and curry leaves are available at Indian grocery stores; turmeric, fenugreek and tamarind at Chinese grocery stores as well.

    Rinse the toor dal under cold water to get rid of most of the starch [stärkelse amidon] (the with powder that is formed). Then heat and simmer the lentils in a casserole (you may need to remove some more of the starch when it starts to boil but you can leave some of it, it's hard to get rid of all). After about 50 minutes: add the crushed coriander seeds, turmeric, salt, tamarind and the vegetables and continue to simmer until tender. Adjust the amount of water as needed.

    Meanwhile, put the ghee, chana and urid dhal, cumin seeds, crushed fenugreek seeds, and chili in a small, strong sauce pan and fry under medium heat for several minutes. Then add the curry leaves and asafoetida and fry for a few more minutes. Then raise the heat to high and add the brown mustard seeds. Remove when they start to pop. Add the spices to the sambar after adding the vegetables.

    Sprinkle with fresh coriander leaves.

    RafS 17.12.2017