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Monday, December 16, 2013

Red Lentil Sambar

Red Lentil Sambar

This is one incredible, flavorful, complex dish. Full of intense spices and goodness, it will linger in your mind for days!  A very hearty meal, that goes great with Basmati rice and a naan. Enjoy!!

1 c red lentils
3 1/2 c water
2 TBSP  oil
1 tsp  mustard seeds
1 yellow onion, chopped
5 garlic cloves
2 hot green chilies, seeded and minced
1 tsp grated ginger
1 (14.5 OZ) can diced tomatoes, drained
1 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
Few curry leaves or ground curry
1/2 tsp  ground coriander
1/4 tsp cayenne
1/4 tsp ground cumin
1 tsp salt
1 TBSP of fresh lemon juice
1/4 c chopped cilantro
***1 c chopped carrots
***1 c chopped cauliflower
***1 c chopped eggplant

*** These are the suggested vegetables to use. However, you can use just about any veggies you like! We used mushrooms, green peppers, and red peppers then on another night used potatoes, green pepper and zucchinis.

Combine the water and lentils in a pot and boil.  Reduce the heat to Medium, Cover and Simmer until soft.  Approx 30 mins.  Set aside, do not drain.

Prepare onion, garlic, chilies, and ginger.
Heat the oil in a skillet over medium heat.  Add the mustard seeds.  When they begin to pop, Add the onion, garlic, chilies, and ginger and cook until softened, 5 mins.

Stir in the tomatoes, then add the coriander, cayenne, cumin, and salt.  Add the carrots, cauliflower, green beans, and eggplant (or other veggies).  Cover and cook for 5 mins to soften. 

Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes.  If the mixture becomes too thick, add more water.  Stir in the lemon juice and cilantro and cook 5 minutes longer.  Taste and adjust the seasonings.  Serves about 6.