Stir-Fry Veggie Sambar for Chalks and Chopsticks
Stir-Fry Veggie Sambar
Servings: 6 -8 servings
Ingredients
- 1 12- oz package of stir-fry veggies (mine had carrots, broccoli, celery, water chestnuts, and mushrooms in it)
- ¾ cup pink lentils or masoor dal (Cooker Roommate was right-- sambar is usually made with yellow split peas, but Errand Roommate would be happy to know that red lentils magically cook up yellow, and taste great in a sambar). Soak the lentils for 30 minutes in water, then drain, cover with fresh water, and cook for about 20-30 minutes until very tender.
- 1 1- inch ball of tamarind , soaked in ¼ cup of water for half an hour. Extract the juice by crushing with your fingers. Strain the juice and throw away the solids.
- ½ teaspoon turmeric
- 1 heaping tablespoon sambar powder (not a ladleful, for sure)
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida , or hing
- 1 sprig curry leaves
- 1 teaspoon grated jaggery (use sugar if you can' t find this)
Instructions
- Heat the oil and add the asafoetida, mustard and cumin seeds. When they sputter, add the curry leaves.
- Add the tamarind juice and turmeric bring to a boil. Cook for 5 minutes, then add the sambar powder. Stir well.
- Add the veggies and more water, if needed. Cook until veggies are fairly tender, about 5 more minutes.
- Add the lentils, or dal, and stir together well. Add salt to taste.
- Bring everything to a boil. Lower heat to a simmer, and cook for another 5 minutes.
- Serve hot over rice.