One Pot Sambhar Recipe
This easy one pot sambhar with sweet potatoes and zucchini is packed with flavour and fibre for the most comforting stew.
Servings: 3
Ingredients
- 1 medium onion
- 1 large tomato
- 1 green chili
- 1 tbsp sambhar powder
- 1 tsp kashmiri chili powder
- 1/4 tsp turmeric
- 1 cup red lentils
- 2 small sweet potato or 1 super large sweet potato
- 1 zuchinni
- 5 cups water
- 2 tbsp tamarind concentrate
- 1.5 tsp salt
Tadka
- 2 tbsp oil
- 1 sprg curry leaves
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp hing
- 2 dried red chilies
Garnish
- 3/4 cup chopped coriander
- indian pickle
- vegan yoghurt
Instructions
- Rinse lentils once and drain. Chop sweet potatoes and zucchinni into cubes. Slice onions, dice tomatoes and green chili finely.
- To a big pot, add oil. Saute onions until they are softened.
- Add tomatoes, green chili and saute for 2 minutes.
- Add ground spices - sambhar masala, kashmiri chili powder, turmeric and a pinch of hing. Saute for a few minutes until the oil separates. You can add a splash of water if the mixture is too dry.
- Add rinsed lentils, sweet potato, zucchinni, water and mix well.
- Add salt, black pepper, tamaind concentrate and cook for 30 to 40 minutes, stirring in 10-minute intervals.
- During the last 10 minutes of cooking, prepare your tadka. Heat up oil in a small pan.
- Add mustard seeds, fenugreek, cumin and wait for them to pop (stay safe!). Then add curry leaves - beware of oil splattering!
- Add dried chilies and hing. Swirl it around to even out the roasting of the spices.
- Take off the heat. Immediately pour over the sambhar (remember to do this after the khichdi is done and when you are leaving it in the steam to ensure the oil is still hot when your pour over)
- Give that a good mix and mix in chopped coriander.
- Serve sambhar alongside steamed basmati rice with more chopped coriander. Enjoy!