This is an Indian favorite that is eaten regularly with most dinner meals in India. There are many combinations of meals you can make using this Lentil Soup (Sambar). You can eat this spicy tangy hearty soup with or without vegetables in it such as peas, potatoes, carrots, beans, or even cauliflower. You can pair it with fried dal donuts (vada), or rice dumpling (idles) with a side of coconut chutney. You can eat this over hot fresh rice, with plain nonfat yogurt or just by itself with a hearty piece of french bread. The combinations are endless. We will share some of them with you in later posts. For now enjoy one of the most popular dishes in India.
Chopping 10min, Assembly 10 min, Cooking Time 20 min
Serves 6
2tbs Olive Oil
1/4 tsp cumin seed
1/4 tsp mustard seed
10 fresh curry leaves (optional but makes the dish if you can get it)
1 large sweet onion chopped medium
2 tsp minced garlic
1 Tbs minced ginger
1 tsp salt
1 1/2 cup Red Lentils (Masoor Dal) cooked and pureed (this measurement taken after cooking)
1 tsp salt
3 Tbs Rasam Powder
14 oz diced tomatoes
2 cup water
2-4 tbs fresh chopped dill
1/2 cup fresh chopped corriander
salt to taste
1/2 fresh lemon squeezed or 2 Tbs tamarind paste
Heat oil on med-hi
Add mustard and cumin til popping stops( use lid to prevent oil froms plattering).
Turn heat to med and add curry leaves. Stir 1 min.
Add onions, garlic, ginger and salt.
Cook til onions are translucent.
Add Thoor dahl and stir
Add Salt and stir.
Cook until bubbling.
Add tomatoes and cook til bubbling.
Add water dill and corriander.
Stir until bubbling throughout and then
add lemon or tamarind and add salt to taste