Vegetable Sambar Recipe Youtube

Vegetable Sambar Vegan South Indian Lentils Oh …

WEBDec 31, 2023 · Wait for everything to cool and then grind to a fine powder and set aside. Next, cook the dal. Wash the toor dal thoroughly and …

1. First, soak the tamarind. Add the piece of tamarind to a small bowl and pour 100ml boiling water on top. Set aside and leave to soak until needed.
2. Make the Sambar Powder. First, heat a small non-stick frying pan over low heat. Add the Chana Dal and roast gently until they change colour to golden-brown and smell fragrant. Once done add to a spice grinder. Next add the Urad dal to the pan and roast until just turning golden - these take less time to cook. Now add Fenugreek seeds and roast, stirring occasionally, until they turn brown, then add to the grinder. Now add the Coriander seeds and Cumin Seeds and roast until fragrant, then add to the grinder. Additionally, add the Mustard seeds to the pan and let them pop. Once they have popped add them to the grinder. Add black pepper and roast a few members, then into the grinder. Finally add the desiccated coconut and curry leaves. Roast the coconut until golden brown and aromatic, and add both to the grinder. Wait for everything to cool and then grind to a fine powder and set aside.
3. Next, cook the dal. Wash the toor dal thoroughly and once washed, add to a deep saucepan with 1 litre of water. Set the heat to medium and cook for 50-55 minutes, covered. You may have to remove the lid occasionally to avoid spillages. We are going to cook the vegetables at the same time as the dal cooks and remove some of the water later.
4. To cook the vegetables, add oil to a large saucepan on your smallest ring. Do this right after putting the dal to cook. Set the heat to medium-low and once the oil is hot add the mustard seeds and turn the heat down to low. Allow the mustard seeds to splutter and pop and then add the fenugreek seeds, split urad dal, chana dal, fresh curry leaves, and dried red chillis. Allow the dals to gently brown and the curry leaves to splutter and become aromatic, but take care not to burn.

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