Sambar and rice

Cooking time of 60 minutes – Serves 6

Nutritional Information

• 505 Kcal
• 4g Fat
• 0.7g Saturates
• 91g Carbohydrates
• 13g Fibre
• 19g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Mustard
• Soybean

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 300g toor dhaal (pigeon peas/arhar dhal)
• 1 ½ tbsp rapeseed/olive oil
• 1 tsp mustard seeds
• ½ tsp methi seeds
• 2-3 dry red chillies (optional)
• 1-2 green chillies, finely chopped (approx 1 heaped teaspoon – adjust to taste)
• 10-12 curry leaves
• ½ tsp hing (asafoetida)
• 1 large onion, finely sliced
• 2 fresh tomatoes chopped into rough cubes
• 2 carrots, chopped into equal pieces approx. 1cm wide
• ½ aubergine chopped into inch sized cubes
• 8-10 drumstick pods, each approx. 3 inches long
• ½ tsp red chilli powder
• 2 tsp sambar powder
• 4-5 tbsp tamarind pulp/ sauce, or 2 tsp of tamarind concentrate
• ½ onion cut into cubes
• 1 tsp brown sugar
• small bunch of fresh coriander
• 390g basmati rice

Method

For the sambar:

1. Wash the dhal thoroughly and allow it to soak for 5-10 minutes, then discard the soaking water
2. In a deep saucepan add the dhal and water (approx. 3 inches above the level of the dhal), in the same pot add turmeric and season with salt to taste (suggestion: ½ teaspoon of salt)
3. Bring the dhal to a boil, then reduce the heat and simmer with the lid on for approx. 45minutes. Or until the dhal is soft when pressed between your thumb and finger. You may need to top it up with water whilst it cooks, you are aiming for a thin soup consistency
4. In a separate large saucepan, heat the oil then add mustard seeds. Allow them to heat and start to fizz/pop in the pan
5. Add the methi seeds, dry chillies (optional), fresh green chillies, curry leaves and hing. Stir-fry the spices for 30 seconds on a medium to high heat
6. Add the sliced onion, and stir-fry until the onions become softened and are only lightly coloured. Add water as needed to prevent burning
7. Once the onions are cooked add the fresh tomatoes and stir-fry until softened (approx. 1-2 minutes)
8. Add in the drumsticks, aubergine, and carrot, stir to coat with the onion mix
9. Add red chilli powder, sambar powder and season with salt to taste (approx. ½ teaspoon)
10. Add tamarind, chunks of onion, and sugar and stir to combine
11. Check that the dhal is cooked through and then pour the contents of the dhal pan into the pan with your vegetables
12. Adjust the consistency by adding water if needed (you are aiming for a chunky soup consistency at this point)
13. Bring the pot to the boil and simmer for 4-6 minutes with the lid off until the vegetables are cooked to your preference
14. Before finishing the dish, taste and adjust the seasoning and stir though a handful of chopped fresh coriander

For the rice:

1. Wash the rice thoroughly and allow to soak for 20 minutes
2. Then place into a saucepan and boil in excess water for approx. 10-15 minutes or until rice is cooked to your preference
3. Once cooked, drain off excess fluid using a colander
4. Alternatively serve with idli or dosa