Sambar with Veggies and Fresh Ground Spices
There is the simple Sambar (pronounced Saambaar) which has become such a popular dish all over India. Besides being a tasty, aromatic sauce/stew with vegetables, it is wonderfully healthy.
But this Sambar here is a sort of exotic, gourmet Sambar, if you will. You use unusual vegetables and freshly grounded spices. However, the finished product is amazing. For one who relishes the Food and Spices of India, this will be a lovely variation of the traditional, plain Sambar.This dish will taste great with a lot of main dishes.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Asafoetida (Hing), Bitter Guord, Cayenne Pepper, Channa Dahl, Coconut, Coriander, Curry Leaves, Daikon, Mustard Seeds, Red Chillies, Red Radish, ~Rice, ~Tamarind, Toor Dahl, Turmeric
Sambar with Veggies and Fresh Spices
Ingredients
- 1 cup Toor Dahl
- 4 cups White Radish (Daikon) (Vegetable available in Indian and Chinese Grocery Stores)
- 2 bunches Red Radish (trimmed and cut into two)
- 2 Small Bitter Gourd
- 2 tablespoons Olive, Avocado or Sesame Oil
- 2 tablespoons Coriander Seeds
- 4 - 6 Red Chilies (Cayenne Pepper) (Whole, Dry)
- 2 tablespoons Channa Dahl
- 1 teaspoon Asafoetida (Hing)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 2 pieces Fresh Coconut (each about 4 inch wide)
- 1 - 2 tablespoon Tamarind Paste
- 2 - 3 teaspoons Salt
- 6 - 8 cups Water
Optional
- 8 - 10 leaves Curry Leaves