Sambar

A South Indian toor lentil stew with seasonal vegetables and tamarind, tempered with mustard seeds and curry leaves.

Ingredients

• 1 kg chickpeas
• 300g basmati rice
• 2 tbsp crushed green cardamom pods
• 1 1/2 tsp red chili powder
• 1/4 cup neutral vegetable oil
• 200g yellow onions
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the crushed green cardamom pods and curry leaves gently until soft and fragrant.

2. 2

   Stir in the ground cumin and red chili powder, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the red lentils and potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the whole milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the red lentils is tender, about 35 mins.

6. 6

   Stir in the flattened rice (poha) and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the roasted cashews and adjust the seasoning to taste.

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