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South Indian Sambar | Aromatic Lentil Vegetable Curry
(0)
45 min
Under an hour
Knuspr-Küche
Ein aromatischer südindischer Klassiker: Sämige rote Linsen und zartes Sommergemüse, verfeinert mit feinsäuerlicher Tamarinde und vollendet mit einem zischenden Gewürz-Tempering aus Senfsaat und Kreuzkümmel.
Preparation method
Cooking the lentils & preparation
Rinse red lentils thoroughly under running water. Bring to a boil in a pot with approx. 600 ml water and half of the turmeric powder, then simmer over medium heat for about 15 minutes until soft and falling apart. Then whisk lightly until creamy.
Meanwhile, finely dice the onion, garlic, and ginger. Peel the carrots and cut into thin slices. Roughly dice the tomatoes. Prepare the basmati rice in salted water according to the package instructions.
Simmering the vegetable curry
Heat 1 tbsp coconut oil in a large pot. Sauté the onions, garlic, and ginger for 2–3 minutes until translucent. Add the carrot slices and diced tomatoes and sauté briefly.
Chef's tip
Variation tip: For extra summer vegetables, zucchini pieces, diced eggplant, or okra also go wonderfully in South Indian sambar.
Spice level tip: The heat level can be adjusted to taste via the amount of chili powder. A splash of fresh lemon or lime juice at the end perfectly highlights the fruity acidity of the tamarind.
Ingredients
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