Sambar is a wonderfully tasty lentil soup that is ladled over rice and often accompanies curries in South Indian cooking.
Sambar powder also makes a delicious coating on seafood, simply dust the fish with Herbie's Spices Sambar Powder and then pan fry until cooked.
1 cup lentils or yellow split peas, soaked and cooked in 4 cups water until soft
2 Herbie's Spices Sambar Powder
2 cups vegetables, chopped into 1cm pieces (either a mixture or all one kind)
½ teaspoon salt
2 cups water
Heat the oil in a large saucepan and stir in the Sambar Powder, stirring. After one minute, add the vegetables and stir-fry for a further two minutes.
Pour in the water and salt, cover and simmer until vegetables are cooked. Add the mushy lentils or peas, simmer another five minutes. Garnish with fresh chopped coriander leaves and serve hot over rice.
When two or three vegetables are used (eg onion, eggplant, potato, okra) there is a subtle blending of flavours. For a more distinctive flavour, make the sambar with only one type of vegetable.
Contains: Coriander Seed, Chana Dhal, Cumin Seed, Black Pepper, Salt, Fenugreek Seed, Amchur, Brown Mustard, Chilli, Cinnamon Quills, Turmeric, Curry Leaves, Asafoetida (compounded with rice flour).