Sambhar Masala
Ingredients (for the spice paste) · 1/2 tsp fenugreek seeds · 1 tsp cumin seeds · 1 tbsp dried chana
dhal · 3 red chillies, halved and deseeded · 4 tomatoes, roughly chopped
Ingredients (for the sambhar) · 3 tbsp vegetable oil · 100g red lentils · 1/2 tsp turmeric · 20g
tamarind pulp · 650g prepared mixed vegetables (eg, carrots, mange tout, baby corn etc.)
Ingredients (for the spicy garnish) · 3 tbsp vegetable oil · 1/2 tsp mustard seeds · 2 sprigs fresh
curry leaves · 2 tsp curry paste · 3 red chillies, halved and deseeded · seasoning
Method
For the spice paste: dry fry the fenugreek, cumin and chana dhal. Heat gently for 5 minutes, shaking
the pan occasionally. Pour into a spice or coffee grinder and process to a powder. Transfer to a
food processor or blender, add the chillies and tomatoes and blend to a paste.
For the sambhar: heat the oil in a large pan and add the spice paste. Cook over a medium heat for 5
minutes, stirring occasionally, then add the lentils, turmeric and tamarind. Stir in 1 litre of cold
water and bring to a boil. Simmer for 35 minutes until the lentils are tender.
To make the spicy garnish: heat the oil in a medium pan and add the mustards seeds, curry leaves and
chillies. Cook over a medium heat for 5 minutes.
Steam the vegetables for 6-8 minutes. Season the lentil mixture to taste and serve spooned over the
vegetables with the spice garnish sprinkled over. Serve with Dosa Pancakes and chutneys.