Sambar

Sambar is a staple in southern Indian homes. Comforting, and completely delicious. What makes it so special is that it brings together all five tastes - sweet, sour, salty, bitter and pungent - in one beautifully balanced dish. Today at the retreat, the kitchen team showed me how to make it. It’s made with soft cooked lentils and a colourful mix of seasonal vegetables But the real magic is the sambar powder. You dry roast a mixture of spices, lentils and curry leaves until fragrant, then grind them into a powerful, aromatic masala - a technique I’ll definitely be taking home with me. Once everything simmers together with tamarind and a tempering of coconut oil, mustard seeds and curry leaves, you’re left with a deeply flavourful dish. Sambar is eaten all across South India - with idly, dosa or rice - and honestly, it’s enjoyed at any time of the day. I can’t wait to share even more dishes from Kerala with you.

Ingredients

Method

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Step 1

Add the washed toor dal to a pot with 2–2½ cups water. Cook until very soft, then mash lightly.

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For

4

M

I

Vegetables & Dal

160

g

Toor dal, pigeon peas

40

g

Shallots

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Notes

USE ANY SEASONAL VEG

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