1,000 Indian Recipes (198 page)

Authors: Neelam Batra

BOOK: 1,000 Indian Recipes

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Sambar

Makes 4 to 6 servings

Made in a pressure cooker, this is the most basic and popular
sambar
recipe—just the
dal
with spices. It is certainly how northerners bring southern flavor to their tables.

2 to 3 tablespoons
Tamarind Paste

2 tablespoons
South Indian Sambar Powder
(or store-bought)

1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water

4
¹⁄
₂to 5 cups water

5 to 7 fresh green chile peppers, such as serrano

1 tablespoon minced fresh curry leaves

¹⁄
₄teaspoon ground turmeric

1 teaspoon salt, or to taste

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

2 to 3 tablespoons peanut oil

8 to 10 whole dried red chile peppers, such as chile de arbol

1 small onion, finely chopped

1 tablespoon peeled minced fresh ginger

¹⁄
₄teaspoon ground asafoetida

1 teaspoon black mustard seeds

2 tablespoons finely chopped cilantro

1.
Prepare the tamarind paste and the sambar powder. Then, place the dal, water, green chile peppers, curry leaves, turmeric, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and mix in the tamarind and cilantro. Stir vigorously to mash the dal, then transfer to a serving bowl, cover, and keep warm.

2.
Heat the oil in a small nonstick saucepan over medium heat. Add the red chile peppers, stirring about 30 seconds (stand back in case they burst), then the onion, and cook, stirring, until lightly browned, about 5 minutes. Add the ginger, fry a few seconds, then add the asafoetida and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the sambar powder and cook, about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Top with the cilantro and serve.

Hazram's Soupy Pigeon Peas

Hazram ka Sambar

Makes 4 to 6 servings

Hazram, the lady in charge of all cooking in my friend Neelam Malhotra's home in the southern city of Bangalore, is from a small village nearby. And her
sambar
, made in a very simple manner with just the very basic spices, is a favorite with my husband and me. She indulges us by making it every time we visit.

Although there are 4 steps to making it, the recipe is quite easy and fast using the pressure cooker, and the
sambar
is really delicious.

2 to 3 tablespoons
Tamarind Paste

2 tablespoons
South Indian Sambar Powder
(or store-bought)

1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water

5 cups water

1
¹⁄
₂teaspoons black mustard seeds

¹⁄
₈teaspoon ground asafoetida

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

¹⁄
₄cup finely chopped fresh curry leaves, or 1 tablespoon dried

2 tablespoons ground coriander

1 teaspoon ground dried fenugreek leaves

¹⁄
₄teaspoon ground turmeric

1 teaspoon salt, or to taste

2 to 3 tablespoons peanut oil

5 to 7 dried red chile peppers, such as chile de arbol, with stems

1 small onion, cut in half lengthwise and thinly sliced

1 large tomato, coarsely chopped

¹⁄
₂cup finely chopped fresh cilantro

1.
Prepare the tamarind paste and the sambar powder. Then place the dal and water in a pressure cooker, secure the lid, and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir vigorously to mash the dal. Keep over low heat while you proceed with the next step.

2.
In a small bowl, combine the mustard seeds, asafoetida, green chile peppers, and curry leaves. In another bowl combine the coriander, sambar powder, fenugreek leaves, turmeric, and salt.

3.
Heat the oil in a large, nonstick wok or saucepan over moderate heat and cook the red chile peppers and onion until golden brown, about 4 minutes. Add the mustard seeds-curry leaves mixture and cook, stirring, about 1 minute. Add the tomato and cook until all the juices evaporate, about 2 minutes.

4.
Add the coriander-sambar powder mixture, stir about a minute, then add the tamarind paste and cook about 3 minutes. Mix in the dal and bring to a boil over high heat. Reduce the heat to low, add the cilantro, and simmer about 10 minutes to blend the flavors. Transfer to a bowl and serve.

Madras-Style Pigeon Peas with Vegetables

Madras ka Sabzi Sambar

Makes 4 to 6 servings

This unique Madras-style soupy dish comes flavored with sesame oil and fresh coconut, yet it is without any sweetness; it also comes loaded with soft-cooked vegetables. In India they make this
sambar
in pure sesame oil (which in India is called
gingelly
oil), but I find that a tiny bit of Asian sesame oil, with its toasted aroma, combined with peanut oil, lends a special magic to the taste.