Carrot Sambar Soup
This is a thick lentil soup that you can dip other preparations into. Also, you can serve it with vegetables and rice.
- 1⁄2 cup peeled sliced carrots
- 1 cup Toor dahl washed and soaked in water
- 1 chopped tomato
- 1 tsp green chilli
- 1 tsp ginger paste
- 10 fresh curry leaves
- 1⁄2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp cilantro (coriander) seeds
- 1 tsp fennugreek seeds
- 1 1⁄2 tsp asafetida
- 1 tsp tamarind paste
- 1⁄4 cup chopped cilantro leaves
- 1 Tbsp roasted cilantro seeds
- 3 Tbsp roasted split chick peas
- 1 Tbsp roasted red dried chilli
- 1 tsp roasted dessicated coconut
- Boil dhal until soft. Mash with a spoon and leave aside.
- In a pan, heat the ghee and add mustard seeds, cilantro seeds, cumin, fenugreek, asafetida, curry leaves, chili ginger paste and tomatoes.
- Sprinkle salt and turmeric, cover and cook until tomatoes are cooked well.
- Add carrots and a cup of water and cook until carrots are soft.
- Add cooked split peas and tamarind. Simmer for a few minutes.
- Add cilantro leaves last of all.
- Powder all other ingredients into a sambar powder that you can garnish the dhal with.
- Serve hot with rice.
Comment on this recipe to let everyone know how it turned out for you. We don't know where this recipe originated, so we're not sure how exact it is.