Kerala Sambar Recipe

Name: Kerala Sambar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed in several changes of water; 3 1/4 cups water; 1/4 teaspoon turmeric; 2 tablespoons vegetable oil; 1/4 teaspoon fenugreek seeds; 1/8 teaspoon asafetida; 1/4 pound okra, trimmed; 1 medium boiling potato, peeled and cut into 3/4 -inch dice; 1 medium tomato, coarsely chopped; 1 medium onion, coarsely chopped; 1/4 cup cilantro leaves; 1 serrano or Thai chile, cut in half lengthwise; 2 teaspoons ground coriander; 1 1/2 teaspoons salt; 1/2 teaspoon ground cumin; 1/4 teaspoon tamarind concentrate, dissolved in 1 tablespoon boiling water; 1/8 teaspoon cayenne pepper; 1/8 teaspoon freshly ground black pepper; 1/4 teaspoon mustard seeds; 8 curry leaves or 2 bay leaves; 1 dried red chile; 1/2 teaspoon fresh lemon juice

Servings: persons

1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed in several changes of water
3 1/4 cups water
1/4 teaspoon turmeric
2 tablespoons vegetable oil
1/4 teaspoon fenugreek seeds
1/8 teaspoon asafetida
1/4 pound okra, trimmed
1 medium boiling potato, peeled and cut into 3/4 -inch dice
1 medium tomato, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup cilantro leaves
1 serrano or Thai chile, cut in half lengthwise
2 teaspoons ground coriander
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon tamarind concentrate, dissolved in 1 tablespoon boiling water
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1/4 teaspoon mustard seeds
8 curry leaves or 2 bay leaves
1 dried red chile
1/2 teaspoon fresh lemon juice

1
In a small saucepan, combine the dhal with 1 1/4 cups of water and 1/8 teaspoon of the turmeric and bring to a boil.
2
Cover and cook over low heat until soft, about 30 minutes (45 minutes for yellow split peas).
3
Partially mash the dhal with a potato masher.
4
Meanwhile, in a large saucepan, heat 1 tablespoon of the oil.
5
Add the fenugreek and asafetida and cook over moderately high heat until fragrant and lightly colored, about 1 minute.
6
Add the okra, potato, tomato, onion, cilantro, serrano chile, coriander, salt, cumin, the remaining 1/8 teaspoon of turmeric, dissolved tamarind, cayenne and black pepper along with the remaining 2 cups of water and bring to a boil.
7
Reduce the heat to moderately low and simmer until the potatoes are tender, about 18 minutes.
8
Add the mashed dhal and simmer 10 minutes longer.
9
In a small skillet, heat the remaining 1 tablespoon of oil.
10
Add the mustard seeds, curry leaves and dried red chile.
11
Cover and cook over moderately high heat until the mustard seeds have popped for a few seconds, then stir into the vegetable and dhal mixture.
12
Add the lemon juice and serve.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed in several changes of water, 3 1/4 cups water, 1/4 teaspoon turmeric, 2 tablespoons vegetable oil, and more.

Yes, Kerala Sambar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kerala Sambar

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