Sambar

Sambar

  • Rating: 2 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal272
fat7g
saturates1g
carbs37g
sugars5g
fibre4g
protein16g
low insalt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.

  • STEP 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.

  • STEP 3

    Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.

  • STEP 4

    Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.

Goes well with

Recipe from Good Food magazine, May 2012

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 2 out of 5.3 ratings

Sponsored content