South Indian Split Pea Stew with Sambhar
South Indian Split Pea Stew With Sambhar
Ingredients
:SPLIT PEAS:
1 cup split peas or split pigeon peas (toor dal), washed and soaked for 1 hour, drained 4 cups water
1/2 cup chopped eggplant (or use chopped potato or other vegetable)
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
1/2 cup chopped drumsticks (see headnote), winter melon, or okra 1 to 1 1/2 teaspoon salt
1/4 to 1/2 teaspoon raw sugar (optional)
1 to 2 teaspoons tamarind paste (concentrate) or tamarind pulp
:THE TEMPERING:
1 teaspoon safflower or other neutral oil
1/2 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
3 to 4 dried red chiles, broken into two pieces (or red pepper flakes, to taste)
10 curry leaves, coarsely chopped
3 cloves garlic, chopped
1/2 cup chopped red onion or sliced pearl onions
1 tablespoon Sambhar Powder or storebought
2 medium tomatoes, chopped (1 1/2 cups)
1/2 teaspoon ground turmeric
1/4 teaspoon black pepper, or to taste
2 tablespoons chopped cilantro, for garnish
1 teaspoon lemon juice, for garnish
Method
Split Peas: Combine the split peas in a saucepan with 4 cups of water and the vegetables.
Partially cover, and cook over medium heat until the split peas are very tender, about 30 minutes.
When you take a few split peas between your fingers and press lightly, they should easily become mushy.
Add the salt, sugar, and tamarind and mix well.
Mash half the split peas, and continue to simmer over low heat.
The tempering: Heat the oil in a skillet over medium heat
When the oil is hot, add the mustard seeds, and cook until they start to pop, about 10 seconds
Add the fenugreek seeds, red chiles, and curry leaves carefully, and cook for a few seconds
Add the garlic and onion and cook until translucent, about 5 minutes
Add the sambhar masala blend, mix, and cook for half a minute.
Add the tomatoes, turmeric, and black pepper, and mix.
Cook until the tomatoes are saucy, 6 to 8 minutes.
Add this tempering mixture to the simmering stew.
Mix well, increase heat to medium and bring to a rolling boil, 5 to 6 minutes.
Taste, and adjust salt, spice, and tang.
Add more tamarind extract if needed.
Cook longer until desired consistency is achieved.
Garnish with cilantro and lemon juice.
Serve hot.
Pressure Cooker: Wash the split peas
Combine with 3 1/2 cups of water in a pressure cooker
Add the vegetables
Close and lock the lid and cook for 10 to 15 minutes, once the cooker reaches pressure (3 to 4 whistles at medium-high heat)
Let the pressure release naturally
Open the lid, and place the cooker over low heat
Follow steps 2 and 3
Serve hot
Serve hot
An Authentic Sambhar
What makes the authentic sambhar amazing is the tangible vegetables, each of which has its own taste and texture, all in a thin tangy soup of split pigeon peas, spiced liberally with sambhar powder and tamarind
Drumsticks (immature seed pods of the moringa/drumstick tree) are often added to this stew
They are available in Indian stores, but other vegetables may be used instead
The flavor profile is very different from the usual north Indian dals and curries
Add as much or as little tamarind as you like
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