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Sri Lankan Cuisine Sambar

Serve 2 people
TSP-Teaspoon
TBSP-Tablespoon
1 cup-250ml

INGREDIENTS
2 cups cooked toor dal (yellow split pigeon peas) or red split lentils
2 tbsp cooking oil
1 tsp mustard seeds
1/2 fenugreek seeds or powder
10-12 fresh/dried curry leaves
1/4 tsp asafoetida (hing)
1 cup onion, sliced
1 cup tomato, diced
1 tsp kashmiri red chilli powder
2 tbsp tamarind pulp
2 tsp sambar powder (we will make it together in the class)
1 tsp Jaggery or sugar
salt to taste
3/4 tsp turmeric powder

OPTIONAL INGREDIENTS
2-3 dried red chilli
1 tsp cayenne pepper

INGREDIENTS FOR SAMBAR MASALA POWDER
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 coriander seeds
2 cloves
10 tp 12 black peppercorns

VEGETABLES (1 cup)
1/2 shallots (pearl onion)
2 small brinjal (eggplant), diced
1/4 cup radish, diced
1/4 pumpkin, diced
1/4 carrots, diced
2 vegetable drumsticks
Note: You can use the vegetables of your choice from above list

WHAT TO DO BEFORE THE CLASS BEGINS
1. Boil 3/4 cup of toor dal with 1/4 tsp turmeric powder and salt in 2 cups of water until it turns soft and set it aside
2. Dice the vegetables of your choice
3. Keep all other ingredients ready as per above list

KITCHEN EQUIPMENT/TOOLS
1 x deep frying pan with a lid
1 x small frying pan
1 x stirring spoon
1 x blender/grinder

NOTES
1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep
2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)
3. Asafoetida: it is also known as Hing and it can be bought in any Indian grocery store. Don’t worry if asafoetida is not available

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