Cochin Sambar Masaladar
* Lentil and Vegetable Curry *
In the south of India sambar is a way of life. It is eaten for breakfast, lunch and supper. It is a unique texture, being 75 per cent puréed lentils, the remainder mixed vegetables and tangy southern spices. Choose a suitable combination from the following vegetables: aubergine, mooli (white radish), potato, green beans, sweet potato.
- 12oz (350g) yellow oily toovar lentils, split and polished
- 6 tablespoons mustard oil
- 4oz (110g) onions, thinly sliced
- 4oz (110g) vegetables, weighed after preparation
- 1-3 tablespoons tamarind purée
- 4 tablespoons grated coconut flesh, or desiccated coconut
- salt to taste Spices (ground)
- 1 teaspoons coriander
- 1 teaspoons turmeric
- 1 teaspoons chilli
- 1/4 teaspoon asafoetida Spices (whole)
- 1 teaspoon mustard seeds
- 1/4 teaspoons fenugreek seeds
- 6 Curry Leaves, dry
- Pick through the lentils to remove any grit or impurities, and rinse them several times then drain and soak in ample water for 24 hours.
- Drain and rinse the lentils, then boil with the ground spices in twice their volume of water. Simmer until the lentils become soft (about 45 minutes). They may need a little mashing and a bit more water to keep the pureed texture not too dry.
- Towards the end of stage 2, heat the oil and dry the whole spices for 1 minutes, then add the onion and fry for 5 minutes or until brown.
- Prepare the vegetables as appropriate, trimming, peeling etc. Blanch in boiling water and cut into small cubes. If using potatoes, boil until cooked then curry into cubes. 5. Add the tamarind puré and coconut to the lentils, along with enough water to give a thick sauce consistency. When simmering, mix in the fried items and vegetables. Add salt to taste and when piping hot, serve.
Find this and other delicious recipes in Curry Club 250 Favourite Curries and Accompaniments by Pat Chapman