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Classic Sambar from Chef Preeti Waas Cheeni Restaurant in Durham, NC

Ingredients

To make the dal or lentils

  • 1/2 cup oil
  • 1/4 cup Whole cumin seeds
  • 1 qt. onions chopped
  • 1/3 cup minced garlic
  • 4.5 lbs. toor dal (lentils)
  • 2 Tbsp. ground dry Turmeric
  • 2 gallons water

To make the Sambar spice blend

  • 4 Tbsp toor dal (lentils)
  • 2-3 whole red chilies
  • 1/4 cup whole coriander seeds
  • 3/4 tsp whole fenugeek or methi seeds
  • 2 tsp. cumin seeds
  • 1 tsp. whole black peppercorns
  • 4-5 fresh curry leaves
  • 1/4 tsp. dry powdered turmeric

For the vegetable mix

  • 1 large bag frozen chopped okra
  • 5 potatoes peeled and diced
  • 1 1/2 qt frozen pea and carrot mix
  • 2 1/2 qt fresh chopped tomatoes or an equivalent amount of canned tomatoes
  • 1/2 cup sambar
  • 1/8 tsp "Hing" also known has asafoetida this is available at Indian food stores
  • 1/2 cup tamarind pulp

For the Tadka

  • oil or ghee ( Preeti prefers the ghee)
  • 6 dried red chilies
  • 1 Tbsp. Whole Mustard Seeds

Instructions

To start the dal or lentils

  1. Over medium hgih heat; warm the oil in the bottom of a large stock pot.

  2. Add the cumin seed and toast in the oil until fragrant

  3. Add the onions and cook until they are translucent

  4. Add the garlic to the pan and cook, stirring, until the raw garlic aroma begins to go away

  5. Add the toor dal and the ground turmeric and water mix to combine

  6. Bring to a boil; reduce heat; stir occasionally and allow to simmer until the dal is tender.

While the dal is cooking , make the Sambar spiced blend

  1. Place all of the lentils, chilies, coriander, fenugeek, coriander and peppercorms into a dry skillet.

  2. Add the curry leaves and dried chilies. Toast the spices, shaking the pan frequently until the curry leaves begin to curl and dry.

  3. Remove the pan from the heat and remoce the toasted spices from the pan

  4. Add the turmeric to the toasted spices and allow the mix to cool

  5. Place in a coffee or spice grinder and grind the mix to a fine powder.

Adding the Vegetables

  1. In a separate pan, heat a bit more oil and add potatoes, beans, okra, peas and carrots toss together until warmed through.

  2. Add in tomatoes, Sambar blend, and the hing

  3. Cook until the mix begins to get dry, remove from the heat.

  4. Add the cooked dal to the pan with the potatoes and vegetables. Stir to cook together until thick and heated through

  5. Add the hing and the tamarind pulp. Hold over a warm burner

Make the Tadka

  1. Heat the ghee in a separate skillet.

  2. Add the fresh red chilies and mustard seeds. Cook until the seeds pop and the chilies blister slightly and add this mix to the sambar pot, reserving the chilies to individually top each serving.

  3. Taste and adjust seasonings accordingly; adding more sambar or tamarind as needed.

  4. Serve in bowls; top each serving with one of the blistered chilies