n i l g i r i ’s @ h o m e ™

preparation time: 10 minutes difficulty level: easy

sambhar
cooking time: 1 hour makes: accompaniment
chilli rating: mild for 10–12 dosai

method
ingredients
To make sambhar: In a large saucepan, combine
1½ cups split yellow lentils,
lentils, 8 cups water and turmeric and bring to a boil.
rinsed and drained
Reduce heat to low and cook, partially covered, until
1 tsp ground turmeric lentils are soft and mushy. Add tomatoes and onions
and cook, partially covered, stirring occasionally, until
3–4 tomatoes, unpeeled,
soft. Add sambhar masala, tamarind, curry leaves and
chopped
salt and bring to a boil. Adjust seasoning. Stir in
2 onions, chopped coriander. Partially cover and keep warm over low
heat until serving.
3 tbs Sambhar masala (see
Ajoy’s tips)
Sambhar is an essential accompaniment for masala
2 tsp tamarind concentrate dosai. See nilgiri’s masala dosai for the recipe in the
vegetarian section and potato pallya for the potato
18 fresh curry leaves
filling. Fresh coconut chutney is also as an essential
salt, to taste accompaniment. Recipe in accompaniments section.
⅔ cup fresh coriander,
You can make the sambhar 3 days ahead and store in
chopped
the refrigerator until ready to use.

Ajoy’s tips Click sambhar masala recipe for nilgiri’s sambhar masala recipe.

This recipe remains the copyright of ajoy joshi & nilgiri’s. For more recipes click nilgiri’s recipes

81 christie street st leonards nsw 02 9966 0636 www.nilgiris.com.au