Sambar | South Indian lentil curry with vegetables
(0)
40 min
Quick
Sezamo
O rețetă emblematică sud-indiană de curry hrănitor, preparat din linte aurie și legume fragede, infuzat cu mirodenii exotice și servit cu orez basmati pufos.
Ingredients
Preparation method
Preparing and cooking the lentils
Preparing the ingredients: Wash the lentils well under cold running water until the water runs clear. Peel the carrots and slice them into rounds, cut the zucchini into medium cubes, and dice the tomatoes. Finely chop the onion, crush the garlic cloves, and finely grate the fresh ginger.
Cooking the lentils: Place the lentils in a large pot with 700 ml of water and half of the ground turmeric (about 2-3 g). Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes, until the lentils are nicely tender.
Sautéing the aromatics and assembling the curry
Sautéing the spices: In a deep pan or saucepan, heat the sunflower oil over medium heat. Add the ground cumin and let it sizzle for a few seconds to release its aromatic oils. Add the chopped onion and sauté for 3-4 minutes until translucent, then add the crushed garlic and grated ginger.
Chef's tip
For an even more intense traditional South Indian flavor, you can add a few drops of fresh lemon juice at the end to get the characteristic tangy note of sambar sauce.
Sambar curry keeps refrigerated for up to 3-4 days in an airtight container, with the flavor becoming even richer the next day.
15 min
Under an hour
