Awesome Sambhar
photo by Georgiapea
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
7-8
ingredients
- 2 cups dried red lentils
- 1 cup carrot, chopped
- 4 1⁄2 cups water
- 1 1⁄2 cups potatoes, medium-cubed
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds, generous
- 2 teaspoons ground coriander
- 3⁄4 - 1 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon mild crushed dried chili
- 3⁄4 - 1 teaspoon curry powder
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
directions
- Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes.
- (If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick.
- Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside.
- When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad).
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Reviews
-
I thought this was good, but not spectacular. It was definitely too bland for me, even after adding extra curry powder, chili, and salt. Next time I'll probably just double all of the spices. Otherwise, no complaints. Since it makes a lot (for one person at least) I mixed it with rice and froze it in individual portions. It freezes and reheats very well.
-
this recipe is brilliant - it had so much flavour. I cooked it without the dried chillies and substitued them with some black pepper as in the other review. I did this so that it would not carry too much heat for my children - they loved it. I also brushed some wholemeal pittas with melted butter and toasted them in a hot oven for about 10 mins so the y crisped up - this acted as a poppadom to dip into the curry. Definitley a hit with us and one we'll be cooking regularly. Thanks.
-
I just finished making this wonderful, comforting dish. I didn't have red lentils, however; I had regular brown lentils and this made a good substitute. The curry powder is way over the top delicious, coupled with the turmeric, potatoes, and dried chilies. I made this as an accompaniment with Recipe #272020, which was a marriage made in heaven. I used a spritz of lemon juice right on the top after it had completed cooking and I think I could of eaten the whole bowl. Thank you so much for a delightful comforting dish. Will make quite often, thank you so much White Rose Child.
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RECIPE SUBMITTED BY
A teenager who loves to cook- weird or what? But yes, it's one of my passions! To me cooking is like an art form- there's always something new and exciting to try, and there are constantly more ideas running around in my head than I know what to do with.
Now, to update this page- a little task I haven't done in about two years!! Much remains the same as when I joined what seems like "forever ago": I'm a vegan with many passions: music, yoga, volunteer work, healthy/tasty food (the healthy vs. the tasty seem to run in cycles, haha) - and perhaps most of all, I love the written world. My dearest happy moments are when I am reading, writing, and feeling inspired. I'm in my first year studying at Mount Allison university for a B.A., major in English.
However, since this is RecipeZaar, I must note that I'm equally obsessive about food!! Six years have passed since I was twelve and sort-of accidentally converted my family to veganism. Yes, even dad and little bro now greedily dig into their tofu shepherd pie and soy ice cream (well, clearly, one AFTER the other). I'm always on the lookout for foods that will please, and maybe even be healthy for, all of us! Now that I'm in uni and living with my aunt, uncle and cousin in New Brunswick, I still try to help with the cooking a bit. My sweetie cousin, Bilious Pigeon here on Zaar, is a terrific kitchen buddy. We share a penchant for fine coffee. Thankfully, my family here has turned mostly to the vegan side and that makes university life sooo much easier!
My posted recipes, those I haven't invented, might come from Vegnews magazine, another website, one of our awesome vegan cookbooks, or friends- but it's virtually guaranteed that I've modified them at least in some way, and if from a book or show, I always acknowledge the original source. After all, I'd want someone to do the same for me.
Since returning to the public education system after eight years of homeschooling, I don't have quite as much time in the kitchen as I used to. But I don't let that stifle my creativity! One of my favorite activities is in the summer when I get together with another cousin ~Harriet~, who's also here on Zaar, and we cook as much as we want. Good times!
One more thing about me. I'm a Zaar game addict. And proud of it, and I'd advise anyone to join who would like more reviews on their own recipes, not to mention spending time with fun people and trying recipes they might not find otherwise. Please Zmail me with any questions or just to chat.
Hope you enjoy, and are inspired by, my ideas!
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