Lentilsambar Recipes
SAMBAR
A spiced lentil side dish from Kerala in South India with tamarind, asafoetida, fenugreek and mustard seeds
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 11
Steps:
- Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
- Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
- Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
- Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
Nutrition Facts : Calories 272 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
LENTIL SAMBAR
A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with Recipe #47554. This recipe is from Moosewood Restaurant's Low-Fat Favorites, a great cookbook.
Provided by Sharon123
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 215, Fat 2.6, SaturatedFat 0.4, Sodium 451.2, Carbohydrate 38.5, Fiber 14.5, Sugar 7.1, Protein 11.7
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