Recipes With Kidney Beans

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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
  • Full List of Kidney-Bean Recipes
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