Sambar

Sambar

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A spiced lentil side dish from Kerala in South India with tamarind, asafoetida, fenugreek and mustard seeds

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
272
protein
16g
carbs
37g
fat
7g
saturates
1g
fibre
4g
sugar
5g
salt
0.1g

Ingredients

  • 250g red or yellow lentils
  • ½ tsp turmeric
  • 1 tbsp tamarind paste
  • 2 tbsp vegetable oil
  • 2 small shallots, finely chopped
  • ½ tsp ground asafoetida
  • ½ tsp ground fenugreek
  • ½ tsp black mustard seeds
  • 10 curry leaves
  • 7 small dried red chillies
  • 140g green beans, trimmed and cut in half

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Method

  1. Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
  2. 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.
  3. Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
  4. Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.

Recipe from Good Food magazine, May 2012

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Comments

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Ewa123's picture
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Made this as an accompaniment to a dosa. Was very very disappointed. More like a dal than a sambar. Needed to change the recipe substantially to get it to work. Tasted ok in the end after the additions but not one I'd use again and certainly wouldn't recommend it even if you aren't looking for an authentic sambar.

stonefruit's picture
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A very interesting taste.

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