Sambar

method

Before we start find your biggest deepest pan, I do mean biggest as this dish once complete will feed 8 people. Have everything out and organised for each stage of the cook. Measure all your spices out. Cut all your vegetables bar the courgette & aubergine as they go brown / spoil quickily. Relax and enjoy the cook. We are not going to stress as I've got me big pants on and broken the dish down into stages — so no Nutty's stress monsters today!

Method for the spice base

So, I've split the ingredients down into what you need for each stage of the cooking process.

1. Heat your heavy based large pan to hot & add oil
2. Allow the oil to shimmer add 4 dried red chillies 1/2 tsp cumin seeds 1/2 tsp brown mustard seeds 2 Tbsp desicated coconut 1/4 tsp asafoetida (Hing) 10 fresh or frozen curry leaves & 2 cloves garlic crushed

1. allow these to fry until the garlic has browned & the spices can clearly be smelt

1. next add your 4 Tbsp sambar masala & 1/2 tsp turmeric

1. add 225g split red lentils washed soaked & drained stir fry to combine all the spices with the lentils & pour in 450ml cold water

1. cover allow to come to the boil then set a timer for 20 minutes
2. easiest way to test is to pop a small amount in your mouth if they feel grainy hard continue to cook
3. check to see they are softened but not completely mush and move onto the next stage

Method for the vegetables

You need 1 kilo of vegetables in total the order & timing is now crucial to the finished dish so add in as listed in Ingredients. If you want to add say potatoes do them first until cooked carrots next then cauliflower. This is your dish after all so feel free to improvise.

1. add 200g small shallots peeled & halved & 1/2 a medium cauliflower broken into small florettes

1. set a timer for 10 minutes and add boiling water just to cover the veg & stir to combine

1. add in 100g green beans topped & cut in half & stir to combine

1. Cut your 1 courgette sliced to finger width & aubergine sliced to finger width
2. check there is still enough water to cook the next stage
3. add the courgette & aubergine to the & pan stir to combine then set a timer again for 10 minutes

1. now you can add 1/2 red bell pepper 1/2 green bell pepper & 1/2 yellow bell pepper then stir to combine & set the timer for 5 minutes

1. add 3 large plum tomatoes quartered & halved

1. continue to cook until the peppers are to your liking texture wise
2. add your tamarind paste allowing each Tbsp to disperse into the sauce
3. taste & add another until you are happy with the result*
4. now we need to assess salt content as the sambar powder has salt in it, so first taste the sauce then taste a piece of vegetables
5. I like to get a second opinion at this point and then add 1 level tsp

*I add 3 Tbsp tamarind but you may prefer more or even less as this is a matter of individual taste buds

Method for the separate fry

Use a small frying pan / egg pan here on a high heat and be carefull as it could & probably will spit furiously. (I know I did this yesterday and it hurts when hot fat hits bare arms! I even Nutty know it spits but still I do it again & again in a Tshirt )

1. add 4 Tbsp vegetable oil allow it to shimmer hot
2. now add your 2 cloves garlic sliced
3. add fresh cauliflower leaves chopped
4. add 4 Tbsp fresh or thawed coriander

1. allow all to fry until the garlic is browned then pour across your large sambar pan

See simples Sambar I told you you could do this dish and not stress! Wipe down the hob grab your favorite Indian bread & enjoy the rewards for you efforts :-)

Serving suggestion

Sambar South Indian Lentils and vegetables served with a freshly toasted Naan

You can keep this for about 3 days depending on your fridge temperature & the freshness of your vegetables. After it starts to split out (The veg get a bit mushy and water releases) you can then stick blend it to a smooth soup / dhal dish. Use for one more day or freeze for another day.