Madrasi Sambar From Quick Curries by Pat Chapman
Cooks in southern India combine vegetables, lentils and chilli peppers in the classic dish sambar.
My quick version is based on a recipe from Madras, it's typical [censored] flavour produced by lime
pickle. Sere with a main-course curry, plain rice and chutneys.
1 cup (250ml) vegetable stock or water
1/4 cup (60g) split red lentils 2 tsp dried coconut 1 red chilli 10-12 curry leaves fresh or dried
(optional) 2 tbsp sunflower oil
2/2 tsp mustard seeds
3/4 tsp cumin seeds
4/4 tsp sesame seeds 1 tsp minced garlic 1 tsp chopped lime pickle 1 tsp curry powder
5/4 cup (60g) canned mixed vegetables, liquid reserved 2 tsp chopped cilantro(coriander)
method bring stock or water to a boil, then add lentils coconut, chilli pepper and curry leaves
(if using) . Simmer 20 minutes. Spoon off froth that forms. Heat oil in wok or large skillet.
Stir-fry seeds 20 seconds. Add garlic, pickle and curry powder and stir-fry 1 minute. Add
vegetables. When sizzling, add cilantro and vegetable liquid. Add lentil mixture to wok. Simmer
2-3 minutes. Add salt.