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__South Indian Sambar |
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Made authentically with split pigeon peas (toor dal), sambar (pronounced saambar) is to most sough Indians what mung dal preparations are to the north Indiansfrequently made, light, easily digested staples. Served mostly as complement to rice and other south Indian specialties, such as iddlis (steamed fermented rice cakes) and dosas (griddle-fried, fermented rice and lentil crepes), sambars are meant to be soupy, spicy hot, tangy soupswith different communities adding their unique subtleties.
You begin sambars by first cooking the pigeon peas until they are very soft. Then a core blend of seasonings is added, including South Indian Sambar Powder (see Spices and Other Seasonings), which includes red chili peppers, coconut, coriander, and fenugreek seeds, plus tamarind, and a tarka (a sizzling flavor topping) of black mustard seeds, asafetida, and fresh curry leaves.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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