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My review
Sambar
2
NAGARAM
"Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste."
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Ingredients
45 m servings 306Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
- Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
- Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
10/26/2005
I suggest adding 4 large tomatoes instead of 1 and halving the tamarind. If you don't mind the extra calories, a cup of coconut milk adds a delicious richness (don't use regular milk!). If using...
Most helpful critical review
5/9/2011
1/2 cup tamarind is too much, must be a typo. Cut the tamarind at least in half depending on taste. other than that good.
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10/26/2005
I suggest adding 4 large tomatoes instead of 1 and halving the tamarind. If you don't mind the extra calories, a cup of coconut milk adds a delicious richness (don't use regular milk!). If using...
3/28/2004
Better pre-soak the peas. They'll never get soft in just 15 minutes cooking (w/o pressure). Seasoning is a good combination.
5/9/2011
1/2 cup tamarind is too much, must be a typo. Cut the tamarind at least in half depending on taste. other than that good.
1/21/2019
Very disappointed in this. I have had sambar many times over the years at various Indian restaurants, and this recipe was way off the mark. The tamarind was too strong, and gave the dish a stro...
12/4/2018
It was great, I was cooking for someone with a coconut allergy so I had to leave out the coconut, and the yellow split peas took a lot longer to cook with a lot more water, but it came out tasti...
2/10/2017
I'm getting ready to make this -- I bought tamarind concentrate - how much should I use for this recipe? Thank you.
1/13/2016
I did not make this yet, but am wondering .... why is the photo that accompanies this dish actually a shot of what appears to be banana or zucchini bread, not the biryani. I suggest you change t...