Lentil and tamarind stew

Lentil and tamarind stew

Sambhar

By
From
S is for Sri Lankan
Serves
6
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
130g tuvar dhal lentils, well rinsed, (available in Indian shops)
80g red split lentils, well rinsed
1/2 teaspoon fine salt
1/2 teaspoon ground turmeric
30g tamarind extract
10 shallots, halved
1 carrot, peeled and finely sliced
2 teaspoons ground coriander
1/4 teaspoon chilli powder
10-12 curry leaves, torn
1 teaspoon salt
1/4 teaspoon asafoetida, (optional)
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds

Method

  1. Place the lentils in a saucepan with 1½ litres boiling water, the salt and turmeric. Bring to the boil, stir, then cover and simmer for 30 minutes, stirring halfway through the cooking time.
  2. Meanwhile, place the tamarind extract, 400ml boiling water, shallots and carrot in a separate saucepan with the spices, curry leaves, salt and asafoetida. Bring to the boil, then cover and simmer for 15 minutes.
  3. After 30 minutes, whisk the cooked lentils, then tip them into the pan with the vegetables and tamarind water. Bring to the boil, then turn off the heat immediately.
  4. Heat the oil in a small frying pan on a medium heat until very hot. Add the mustard seeds – they should splutter and pop immediately. Tip into the cooked stew, then season to taste with salt as needed.

Note

  • Use a pan lid to protect yourself from the hot popping mustard seeds.
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