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.
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
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.