Sambar (Spicy lentils)
Ingredients
Yellow lentils (Tuvar Daal)=====1 tea cup full
Turmeric powder (haldi)=======1/4 tsp
Red Chilli powder (hot)============1/4 tsp
Sambar powder============4 tsp
Garlic======================3 cloves
Mustard seeds==============1 tsp
Shallots=====================5
Tamarind paste===============1 tsp
Vegetable oil================3 tbsp
Curry leaves================1 sprig
Vegetables to boil
green runner beans===========1/2 cup
green peas==================1/2 cup
aubergine===================1/4 (of medium size)
Tomato====================1
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The "vegetables to boil" above can be substituted with vegetables of your choice e.g. green peppers, cauliflower, corn etc
All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)
Method
1. Wash the yellow lentils 3-4 times in water before use. Cook them with turmeric powder, chili powder and 1 tsp oil until soft. If you are using a pressure cooker, remove from heat after one whistle and leve until pressure comes down to normal. If not, soak the lentils overnight in water and boil in a covered vessel for ~30 minutes until cooked and soft throughout.
2. Chop the tomato and aubergine.
3. Add all the "vegetables to boil" listed above to the cooked lentils and boil for 10 minutes. In the meantime carry out steps 4, 5 and 6 below.
4. Remove skin from shallots and cut in half. Crush and chop the garlic cloves finely.
5. Heat 3 table spoons of vegetable oil (olive / sunflower etc.) in a pan on high heat. Add the mustard seeds and let them crackle for a few seconds. Add the curry leaves and stir.
6. Reduce the heat. Add the garlic and the shallots and fry for a few seconds. Add the sambar powder and stir. Fry for 5 seconds. Take care not to burn the sambar powder.
7. Add the fried mix to the cooked yellow lentils and stir. Add salt to taste.
8. Add the tamarind paste.
9. Boil the mix for 10 minutes on medium heat.
10. Serve with rice, pickle and poppadums.