THE SPICE MAGIC KITCHEN
Sambar
Tamarind and hing brighten lentils and vegetables.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Two saucepans; small skillet.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Cook dal
Bring to boil, then low
Have readyDal, 3 cups water
- Simmer dal in 3 cups water.
Illustrative preparation stage 2 Cook vegetables
Medium-low
Have readyVegetables, remaining 2 cups water, sambar powder, tamarind, salt
- Simmer vegetables in remaining water with sambar powder, tamarind and salt in a second pot.
SPICE MAGICAsafoetida Ground (Hing)View this spice →Next: Temper ↓Illustrative preparation stage 3 Temper
Medium
Have readyOil, mustard, curry leaves, hing
- Sizzle mustard, curry leaves and hing in oil.
Illustrative preparation stage 4 Combine
Low
Have readyCooked dal, tempering
- Simmer cooked dal and tempering with vegetables.
AT THE TABLE
A few good things alongside.
Basmati rice
Coconut chutney
Green salad
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Measuring your ingredients
Metric weights are preferred; US volumes are approximate.
Kitchen tip 3
Check the hing label for wheat or other carrier ingredients if cooking for allergies.
Ingredients and allergens
Allergen check: includes mustard. Check all packaged ingredients, including spice blends, and separate serving suggestions.
Kitchen tip 5
Compounded hing may include wheat flour; check the actual pouch label before making any gluten-free claim.
FROM YOUR SPICE SHELF
