Tired of the same old lentils? Even though lentil soup is one of the warmest, homiest dishes you can prepare for the last of the winter evenings, after a while it just gets stale. Spice things up by preparing this delicious Indian lentil stew, or sambar, which goes especially well with dairy-free garlic naan.
Serves 4
What You Need:
2-1/2 cups cooked yellow lentils
1-1/2 cups water
1 cup chopped tomato
1/2 cup cauliflower, cut into half-inch pieces
1/4 cup carrots, sliced
1/4 cup green beans, cut into half-inch lengths
1/2 teaspoon tamarind concentrate, dissolved in 1/2 cup water
1 tablespoon sambar powder
1/4 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons cilantro, chopped
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
15 fresh kari leaves
2 dried red chiles, stemmed and broken
What You Do:
1. In a large saucepan over high heat, combine lentils, water, tomato, cauliflower, carrots, and green beans, and bring to a boil. Reduce heat to medium and cook, covered, about ten minutes. Add tamarind liquid, sambar powder, cayenne, salt, sugar, and cilantro. Cover and simmer for ten minutes. Transfer to a large serving dish, cover, and set aside.
2. In a small frying pan over medium-high, heat oil. Add mustard and cumin seeds. When the seeds sizzle and splatter, immediately add the turmeric, kari leaves, and chiles. Stir for 30 seconds, remove, and pour over the sambar.
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