South Indian lentils with Onions(Sambaar)

[Suvir Saran]

South Indian lentils with Onions(Sambaar)

Sambhaar is the sauce served with Dosas (lentil and rice pancakes) in southerin Indian restaurants. There are as many sambhaar recipes in Southern India as there are households. This was one that my mother learned from my fathers bosses wife. My mother would make sambhaar with different vegetables depending on what was available fresh and what was necessary to use. You can substitute onions with small red radishes that are left whole or even pearl onions. You can also use any other vegetable or a mix of many. This is a great lentil dish to eat with rice and serve for a special party. The flavors are intense, the spicing very different from most anything people have ever eaten. Suvir Saran

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SAMBHAAR POWDER

• 2 tsp black mustard seeds
  
• 1/2 tsp fenugreek seeds
  
• 2 tsp coriander seed
  
• 1 tsp cumin seeds
  
• 4 whole dried red chilies
  
• 1/2 tsp black peppercorns
  
• 1 T channa dal
  
• 1 tsp (heaped) urad dal
  

LENTILS

• 3 T canola oil
  
• 1 tsp black mustard seeds
  
• 3 whole dried red chilies
  
• 1/4 tsp asafetida
  
• 8 fresh curry leaves
  
• 1 pt smallest possible pearl onions, peeled, or 4 small onions, quartered
  
• 2 hot green chilies, stemmed and cut in half crosswise
  
• 8 fresh curry leaves
  
• 1-1/2 tsp tamco dissolved in 1/2 cup warm water
  
• 4 medium tomatoes, coarsely chopped
  
• 3 tsp salt, or to taste
  

TEMPERING OIL

• 1 tsp black mustard seeds
  
• 1 tsp coriander seeds
  
• 1/4 tsp fenugreek seeds
  
• 1 tsp dried, shredded coconut
  
• 1/2 tsp cumin seeds
  
• 1 whole dried red chile
  
• 1 T canola oil
  
• 1/8 tsp asafoetida
  

1. Combine the mustard, fenugreek, coriander and cumin seeds, chilies, peppercorns, channa dal and urad dal in a small frying pan and dry roast, stirring, until the spices are fragrant and lightly browned, 2 to 3 minutes. Cool, and then grind to a powder in a spice grinder.

2. Heat the oil with 1 teaspoon mustard seeds, 3 whole red chilies, 1/4 teaspoon asafoetida and 8 curry leaves in a large saucepan over medium-high heat. When the mustard seeds crackle, add the onion and then 1 teaspoon turmeric and cook until the onions wilt, about 3 minutes. Add a little water as needed if the spices stick to the bottom of the pan to keep them from burning. Now add the spice powder and stir 2 to 3 minutes to roast the spices. Drizzle in a little water as the spices begin to stick to the bottom of the pan so that they cook evenly and don't burn. Add 2 tablespoons shredded coconut and stir 1 minute. Add tomatoes, tamarind water and salt and cook over medium-high heat 3 minutes. Add 2 1/2 cups water and the cooked dal. Bring to a boil, turn the heat down and simmer vigorously until the mixture thickens and the lentils break down, 7 to 10 minutes. Skim once the liquid comes to a boil to remove the foam that rises to the top.

3. For the tempering, combine the spices in a spice grinder and grind to a coarse powder (the powder should have some texture). Heat 1 tablespoon oil with the asafoetida in a small frying pan over high heat. Add 8 curry leaves. When the leaves begin to sizzle, add spice powder and turn the heat down to low. Add the spice powder and cook, stirring, until fragrant and dry, about 1 minute. Add the mixture to the sambhaar and stir. Serve hot.

Keywords: Indian, Intermediate

( RG122 )