Sambhar Powder
Gives chile heat and a toasted aromatic depth of flavour.
¼ cup coriander seeds
¼ cup dried red chiles
½ tsp black peppercorns
½ tsp cumin seeds
2 tsp masur or mung dal
Heat a small skillet over medium heat. Toast each ingredient separately (they cook at different rates, and the chiles can burn quickly) until browned and aromatic, then combine in a bowl. Let cool a little then grind in a spice/coffee grinder or use a mortar and pestle. Let powder cool completely before storing in a well-sealed jar.
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delhi, india. sambar / asha narula y hermanas
_1 cup arhar dhal
_2 1/4 cups water
_1 1/2 tsp salt
_1 tsp oil
wash dal and put the ingredients in a cooker, when pressure releases keep for 2 whistles or 2 mintes. mash and keep aside
TEMPERING
_1 tbsp oil
_1 tsp mustard s.
_3-4 springs curry leaves
VEGS:
1 medium onion
1 medium tomato
1 small raddish, cut in rounds
1 small brinjal, cut in rounds (tipo de berenjena enana)
1 small carrot in rounds
1 tsp sambar masala
_1 tsp salt
juice of 1/2 lemon or more to taste or 3 tbs tamarind pulp
_en sarten aceite.
_caliente, s mostaza hasta tottear, + curry leaves
_+ cebolla, doradas
_+tomate hasta suave
_+ rabano, zanahoria, brinjal, saltear 1 minuto
_+ 1 taza agua, jugo limon, o tamarindo, y se deja cocinar los vegetales
_+ cooked dhal
_+ sal y sambar masala
_+ agua si está grueso + 1 cuchda ghee + taparlo
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delhi, india. sambar / nitya wallia
_especie de sopa del sur de la India que no falta en ninguna comida y que se hace al tiempo que el rasam. Se usa para acompañar idlis, dosas, vada…
_Toor Dhal (2 handfuls) o Aarhar dhal (pigeon peas sin cáscara)
_turmeric powder (1/4 cuch-te)
_cebolla: 1 mediana picada
_jugo de tamarindo (al gusto)
_tomato (1 picado (opcional)) delhi, india. pasta de gengibre y ajo / nitya wallia
_vegetales salteados en pedazos (beans, carrot, okra, papas, rábano blanco, cebollas pequeñas, pimenton, zuccini verde…)
_asafoetida - pizca
_1 ajo machacado un poco
_mustard seeds 1 cda
_dried red chili 1 grande
sambar powder : 2 cuch-te montaña
_curry leaves
_se cocinan las lentejas a presión con agua y curcuma (9 minutos en bajo)
_aparte: oceite en sarten, caliente: ajo, red chili, mustard, curry leaves, asafoetida
_cuando la mostaza está lista y el ajo está dorado se agregran cebollas y saltea.
_aparte: se saca el jugo de la pasta de tamarindo en agua tibiA
_cuando la cebolla está lista se agregan las verduras y el jugo del tamarindo y se cocina un poco más poniendo agua poco a poco
_se tapa y se deja cocinar las verduras
_cuando listas, se agrega tomate y lentejas cocinadas y el polvo de sambar con sal al gusto y se hierve con suficiente agua
_se comprueba acidez y se agrega cilantro (si está ácido se pone más tomate o menos tamarindo)
_se sirve con arroz caliente.
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_delhi, india. sambar / reena
Esta entrada tiene errores, hay que corregirlos...
delicioso plato (sopa acompañamiento) del sur de la India que me convenció de la necesidad de aprender a cocinar indio desde el dia que lo probé, mi tercer dia en la India.
_lenteja (dal)
se cocina en la olla express (lenteja pequeña, clara)
1:4 agua. + 1 ccda cúrcuma en polvo + sal
_cuando hierve se pone en bajo unos 20 minutos.
_la pasta de tamarindo (IMLI) concentrada se disuelve en agua.
_se adiciona el jugo de tamarindo (solo el agua) y un poco de azucar
_se pone a calentar.
_Se pica: 2 cebollas rojas, 2 tomates, 2 papas
y se ponen a cocinar en aceite hasta que estén hechos
_se le mezcla al dal + tamarind
+papa + onion + tomato (y todos los vegetales que queramos)
_fuego medio (entre mas cocinado, mejor sabor)
_se pela y pican 10 ajos (o grind them)
_se ralla gengibre
_aceite caliente, cebolla
_+ tomate
_Temper sambar (smallest flame) (sambar masala 777)
_mucho aceite
1-asofoetida (HING) 1/2 cda
2-fenugreek seeds 1 cda + curi leaves
3-mustard seeds (1 cda)
4- 2 a 3 ccda sambar masala
se hace muy rápido
se mezcla a la olla del sambar + agua + curi leaves
+ red chillies al final tras haberlos cocinado en aceite un poco
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delhi, india. sambhar / stella
One of the great South Indian dishes, a richly flavoured, very flexible, spicy lentil ("dal") stew. Recipes vary widely from household to restaurant. Traditionally made with toovar dal, which takes an hour to cook through, sambhar can also be made with quicker cooking red lentils (widely available in many grocery stores) or mung dal, as suggested below. Serve to accompany dosas or rice.
1 cup small red lentils (masur dal) or mung dal or toovar dal, rinsed
4 cups water
1 tablespoon minced garlic
½ teaspoon turmeric powder
1 medium yellow or white onion, peeled and sliced
1 tablespoon tamarind pulp
1 cup boiling water
1 teaspoon salt or to taste
Tempering
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
5 or 6 fresh or frozen curry leaves
1 tablespoon Sambhar Powder (store-bought or homemade); or
1½ teaspoons ground coriander, ½ teaspoon cayenne; or
Indian red chile powder, ¼ teaspoon ground black pepper, ¼ teaspoon ground cumin
2 green cayenne or serrano chiles
Vegetable choices (optional, pick one):
2 medium potatoes, peeled and cut into 1-inch cubes; or
2 Asian eggplants, cut into ½-inch cubes; or
1 cup trimmed green beans cut into 1 ½-inch lengths
In medium heavy-bottomed pot, combine dal and water and bring to a vigorous boil. Skim off foam and discard. Lower the heat to medium and add garlic, turmeric, and onion, then cook until tender, about 20 minutes (or one hour for the toovar dal).
Meantime, coarsely chop the tamarind then place in a small bowl and add the boiling water. Set aside to soak for 10 to 15 minutes, then strain the liquid through a sieve, pressing on the solids with a wooden spoon to extract as much flavour as possible. Reserve the liquid and discard the pulp.
When the dal is tender, stir in the reserved tamarind liquid and 1 teaspoon salt. Set aside over low heat.
Place a skillet or wok over medium-high heat. Add the oil, then the mustard seeds. Once they pop, add the curry leaves, then the sambhar powder or substituted spices, and the whole chiles. Toss in whichever vegetable you are using, and stir to coat the vegetable with flavoured oil. Let cook, stirring occasionally, for about two minutes, then transfer the contents of the skillet or wok into the hot dal. Simmer until the vegetables are tender.
delhi, india. sambhar / stella
One of the great South Indian dishes, a richly flavoured, very flexible, spicy lentil ("dal") stew. Recipes vary widely from household to restaurant. Traditionally made with toovar dal, which takes an hour to cook through, sambhar can also be made with quicker cooking red lentils (widely available in many grocery stores) or mung dal, as suggested below. Serve to accompany dosas or rice.
1 cup small red lentils (masur dal) or mung dal or toovar dal, rinsed
4 cups water
1 tablespoon minced garlic
½ teaspoon turmeric powder
1 medium yellow or white onion, peeled and sliced
1 tablespoon tamarind pulp
1 cup boiling water
1 teaspoon salt or to taste
Tempering
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
5 or 6 fresh or frozen curry leaves
1 tablespoon Sambhar Powder (store-bought or homemade); or
1½ teaspoons ground coriander, ½ teaspoon cayenne; or
Indian red chile powder, ¼ teaspoon ground black pepper, ¼ teaspoon ground cumin
2 green cayenne or serrano chiles
Vegetable choices (optional, pick one):
2 medium potatoes, peeled and cut into 1-inch cubes; or
2 Asian eggplants, cut into ½-inch cubes; or
1 cup trimmed green beans cut into 1 ½-inch lengths
In medium heavy-bottomed pot, combine dal and water and bring to a vigorous boil. Skim off foam and discard. Lower the heat to medium and add garlic, turmeric, and onion, then cook until tender, about 20 minutes (or one hour for the toovar dal).
Meantime, coarsely chop the tamarind then place in a small bowl and add the boiling water. Set aside to soak for 10 to 15 minutes, then strain the liquid through a sieve, pressing on the solids with a wooden spoon to extract as much flavour as possible. Reserve the liquid and discard the pulp.
When the dal is tender, stir in the reserved tamarind liquid and 1 teaspoon salt. Set aside over low heat.
Place a skillet or wok over medium-high heat. Add the oil, then the mustard seeds. Once they pop, add the curry leaves, then the sambhar powder or substituted spices, and the whole chiles. Toss in whichever vegetable you are using, and stir to coat the vegetable with flavoured oil. Let cook, stirring occasionally, for about two minutes, then transfer the contents of the skillet or wok into the hot dal. Simmer until the vegetables are tender.
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