Sri Lankan Sambar (Vegetable stew)
Sambar, a vegetable stew, is must have recipe in the arsenal of any Indian and Sri Lankan home cook.
The conventional sambar uses either only Toor dhal or a combination of Toor, masoor and gram dhal. However, for my sambar, I use a mix of split grams and masoor dhal. Masoor dhal cooks quickly and dissolves making the gravy, but grams remains giving some texture to the sambar. Toor dhal takes longer to cook and may cause indigestion for some people.
My favorite way (but unconventional way) of eating this sambar is with some buttered toast….yummy.
Ingredients
Mysore Dhal - 1 rice cup
Split green grams (Kacang hijau tanpa kulit)- 0.5 rice cup
To make the paste:
Medium Tomatoes (Tomato)- 2 pcs
Green chilies, seeded (Cili hijau buang biji)- 2pcs
Ginger (Halia) - 40g
Garlic (Bawang putih) - 40gm
Curry leaves (Daun kari)- around 15 pcs.
Cooking:
Ghee (Minyak sapi) - 1 tsp (Add at the start of boiling the dhal).
Salt (Graram) to taste (I put about 1 tsp as I will add more later)
Asafetida - 0.5 tsp
Chili powder (Serbuk cili) - 1 tsp
Turmeric (Serbuk Kunyit)- 1/2 tsp
Tamarind paste (Pes Asam Jawa) - 1 tsp
The vegetables, I used:
Potatoes (Kentang) - 2 pcs
Carrots (Lobak merah) - 3 whole sticks
Long beans (Kacang panjang) - 50 gm
White radish (Lobak putih) as much as you like. I had about 700g
Medium Tomatoes (Tomato), quartered - 2 pcs
Garnishing (Talipu):
Ghee (Minyak sapi) - 1 tbsp
Curry leaves (Daun kari) - around 15 pcs
Black Mustard seeds ( Biji sawi hitam) - 1/2 tsp
Cumin seeds (Jintan putih) - 1 tsp
Talipu mix (Campuran halba)- 1/2 tsp
Dry long red chili, seeded (Cili kering) - 3 pcs
Medium onions, sliced.(Bawang merah yg di hiris) - 2pcs
Other vegetables that are commonly added are:
Eggplant.(Terung)
Moringa Drumstick
Boiled Jackfruit's seeds (My family's version as we had a tree)
The conventional sambar uses either only Toor dhal or a combination of Toor, masoor and gram dhal. However, for my sambar, I use a mix of split grams and masoor dhal. Masoor dhal cooks quickly and dissolves making the gravy, but grams remains giving some texture to the sambar. Toor dhal takes longer to cook and may cause indigestion for some people.
My favorite way (but unconventional way) of eating this sambar is with some buttered toast….yummy.
Ingredients
Mysore Dhal - 1 rice cup
Split green grams (Kacang hijau tanpa kulit)- 0.5 rice cup
To make the paste:
Medium Tomatoes (Tomato)- 2 pcs
Green chilies, seeded (Cili hijau buang biji)- 2pcs
Ginger (Halia) - 40g
Garlic (Bawang putih) - 40gm
Curry leaves (Daun kari)- around 15 pcs.
Cooking:
Ghee (Minyak sapi) - 1 tsp (Add at the start of boiling the dhal).
Salt (Graram) to taste (I put about 1 tsp as I will add more later)
Asafetida - 0.5 tsp
Chili powder (Serbuk cili) - 1 tsp
Turmeric (Serbuk Kunyit)- 1/2 tsp
Tamarind paste (Pes Asam Jawa) - 1 tsp
The vegetables, I used:
Potatoes (Kentang) - 2 pcs
Carrots (Lobak merah) - 3 whole sticks
Long beans (Kacang panjang) - 50 gm
White radish (Lobak putih) as much as you like. I had about 700g
Medium Tomatoes (Tomato), quartered - 2 pcs
Garnishing (Talipu):
Ghee (Minyak sapi) - 1 tbsp
Curry leaves (Daun kari) - around 15 pcs
Black Mustard seeds ( Biji sawi hitam) - 1/2 tsp
Cumin seeds (Jintan putih) - 1 tsp
Talipu mix (Campuran halba)- 1/2 tsp
Dry long red chili, seeded (Cili kering) - 3 pcs
Medium onions, sliced.(Bawang merah yg di hiris) - 2pcs
Other vegetables that are commonly added are:
Eggplant.(Terung)
Moringa Drumstick
Boiled Jackfruit's seeds (My family's version as we had a tree)
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