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Black Eyed Peas Sambar with Jasmine Rice

Chef Lucky Dhillon, 08 Apr, 2016 12:04 PM

    Ingredients

    For Sambar:

    • 1 cup black-eyed peas (soaked overnight)

    • 1 cup vegetables, roughly diced (potatoes, onions, eggplants, tomatoes)

    • 1 tbsp tamarind paste

    • 2 tbsps sambar powder

    • Salt (as needed)

    • ½ tsp red chilli powder

    • ½ tsp garam masala powder

    • ½ tsp turmeric powder

    • 4-6 cups vegetable stock

    For Tadka:

    • 2 tbsps ghee (clarified butter)

    • 4 dry red chillies

    • 1 tsp mustard seeds

    • ¼ tsp fenugreek seeds

    • 2 pinch or asafoetida/hing

    • 2 tsps garlic (minced)

    • 12 curry leaves

     

    Preparation

    For Sambar:

    • In a pressure cooker or a heavy bottomed stock pot, cook black-eyed peas in four cups of vegetable stock until soft.

    • Add the chopped vegetables, turmeric powder, red chilli powder, and salt along with the remaining one cup of stock or water.

    • Simmer on medium-high heat for 20 minutes.

    • Add sambar, tamarind paste and add more stock if the sambar is too thick. 

    For Tadka:

    • In a small pan, heat ghee over high-heat. Once hot, add mustard seeds.

    • Next, add fenugreek seeds, garlic, red chillies, asafoetida and curry leaves.

    • Fry until the garlic turns a light-brown and the red chillies change colour.

    • Add the entire tadka in the steaming hot sambar. Cover with lid and let all the flavours infuse for three to five minutes.

    • Serve the black-eyed peas sambar with steamed jasmine rice or idli.

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