This is the perfect accompaniment to a South Indian lentil flour pancake or dosai. See recipes for Masala Potatoes and Coconut Chutney for the complete meal.
You can also enjoy sambhar with rice and other Indian meals.

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300g yellow lentils or tour dhal
1 tsp turmeric
500g tomatoes, quartered
2/3 large onions, diced
2 tbsp sambhar powder (Nilgiri's has its own brand and you can buy mixes in Indian or Pacific grocery stores)
2 tbsp tamarind concentrate
1 sprig fresh curry leaves
Salt to taste
Fresh coriander leaves, chopped as garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook the lentils with the turmeric in approximately 2 litres of water until they are soft and mushy. Add the tomatoes and onions and cook further until they are soft. Add sambhar powder; tamarind concentrate, fresh curry leaves and salt to taste and bring to the boil. Check the seasoning, garnish with fresh coriander leaves and serve hot.