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Sambar
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Sambar

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$0.00
Serves:
4
Cooking Time:
1 hour
Cuisine:
Indian
Special Diets:
Gluten Free, Vegan (excludes ghee)
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 1 cup Split Pigeon Pea (also called Toor or Arhar) lentil
  • 1 medium onion, finely chopped
  • 1 teaspoon Ginger paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Ginger)
  • 1 teaspoon Garlic paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Garlic)
  • 1 – 1.5 tablespoon Spice Zen Sambar Spice Blend
  • 1 medium tomato, diced or 2 tablespoon tomato puree
  • 2 cups mixed vegetables – carrots, eggplant, okra, zucchini, green beans
  • ½ teaspoon mustard seeds (optional)
  • 6-8 fresh curry leaves (optional)
  • 3-4 cups water and additional for soaking the lentils
  • 2 tablespoon cooking oil of your choice or ghee
  • 1 teaspoon coconut sugar (optional)
  • 1 tablespoon lemon juice
  • Fresh Coriander, chopped to garnish
  • ½ teaspoon Salt (adjust to taste)

 

 

  1. Wash the lentils and soak it in warm water for at least 15 minutes and then drain.
  2. Heat a heavy bottom pan over medium heat with 2 tablespoon of oil or ghee. Add chopped onion and saute until it is translucent, add the ginger, garlic, curry leaves and sauté for another minute. Add the mustard seeds (optional) and Spice Zen Sambar Spice Blend and saute. Add diced tomato or tomato puree, chopped vegetables, soaked lentils, salt and 3 cups of water. Bring the mixture to a boil. Reduce the heat and slow cook with lid on for 20 minutes.
  3. Add coconut sugar (optional) and slow cook for another 15 minutes till the lentils are soft and mushy. Add more water if needed.
  4. Taste the lentils for salt and adjust, if required. Add lemon juice and turn off the heat.
  5. Garnish with chopped coriander. Serve with rice or dosa (lentil pancakes).

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  • 1 cup Split Pigeon Pea (also called Toor or Arhar) lentil
  • 1 medium onion, finely chopped
  • 1 teaspoon Ginger paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Ginger)
  • 1 teaspoon Garlic paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Garlic)
  • 1 – 1.5 tablespoon Spice Zen Sambar Spice Blend
  • 1 medium tomato, diced or 2 tablespoon tomato puree
  • 2 cups mixed vegetables – carrots, eggplant, okra, zucchini, green beans
  • ½ teaspoon mustard seeds (optional)
  • 6-8 fresh curry leaves (optional)
  • 3-4 cups water and additional for soaking the lentils
  • 2 tablespoon cooking oil of your choice or ghee
  • 1 teaspoon coconut sugar (optional)
  • 1 tablespoon lemon juice
  • Fresh Coriander, chopped to garnish
  • ½ teaspoon Salt (adjust to taste)

 

 

  1. Wash the lentils and soak it in warm water for at least 15 minutes and then drain.
  2. Heat a heavy bottom pan over medium heat with 2 tablespoon of oil or ghee. Add chopped onion and saute until it is translucent, add the ginger, garlic, curry leaves and sauté for another minute. Add the mustard seeds (optional) and Spice Zen Sambar Spice Blend and saute. Add diced tomato or tomato puree, chopped vegetables, soaked lentils, salt and 3 cups of water. Bring the mixture to a boil. Reduce the heat and slow cook with lid on for 20 minutes.
  3. Add coconut sugar (optional) and slow cook for another 15 minutes till the lentils are soft and mushy. Add more water if needed.
  4. Taste the lentils for salt and adjust, if required. Add lemon juice and turn off the heat.
  5. Garnish with chopped coriander. Serve with rice or dosa (lentil pancakes).
Mail me to send Recipes: info@spicezen.com.au

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