RawSpiceBar’s Sambhar Masala
6 oz yellow split peas or lentils
1 sweet potato, cubed
2 cups carrots, quartered
2 cups okra or green beans
2 tomatoes, chopped
2 inch fresh ginger, minced
2 cloves garlic, minced
1 onion, very finely chopped
Brown rice, yogurt or RawSpiceBar’s
Panch Phoran, to serve (optional)
- Wash lentils or peas and place in pot with cold water. Bring to boil and cook until soft. When cooked, leave in the hot water and season well with salt for 20 minutes, then drain.
- Place cubed potatoes in pot of salted water and bring to boil. Cook until tender, then drain. Meanwhile, bring pot of salted water to boil and blanch carrots and okra or beans together, about 5 minutes, until just tender, then drain.
- Heat vegetable oil in a large, flat pan over a medium heat. Once hot, add onions and cook until slightly brown, 5-7 minutes. Add RawSpiceBar’s Sambhar Masala, minced garlic and ginger and cook until fragrant, 2-3 minutes.
- Add cooked vegetables, tomatoes and lentils or peas to pan. Season with salt and pepper, adding water to thicken into a curry, as necessary. Let cook, on low, for another 10-20 minutes. Serve with brown rice & yogurt and top with RawSpiceBar’s Panch Phoron, if desired. Enjoy!