Gordon Ramsay’s Sambar
Ingredients
For the masala:
- 2 tsp fenugreek seeds
- 1 tbsp yellow split peas
- 2 tsp coriander seeds
- 6 curry leaves
- 4 dried red chillies
For the sambar:
- 200g split pigeon pea lentils (tuvar dal)
- 6 curry leaves
- 100g tamarind pulp
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 4 dried red chillies
- 1 medium aubergine, trimmed and cut into 2cm pieces
- ¼ butternut squash, peeled, deseeded and cut into 2cm pieces
- 3 medium carrots, peeled and cut into 2cm pieces
Method
1. Place a frying pan over a medium heat and carefully roast all the ingredients for the masala. When the spices begin to smell very fragrant and are nicely roasted, remove the pan from the heat and allow to cool completely. Use a spice grinder or pestle and mortar to grind the spices into a powder. Tip into a small bowl and add enough water, about 3-4 tablespoons, to form a thick paste with a slow-dropping consistency.
2. Put the tuvar dal and curry leaves into a medium saucepan and cover with 1½ litres of water. Bring to the boil and skim off any scum that rises to the surface. Reduce the heat slightly and leave to simmer for 25-30 minutes or until the lentils are tender. Drain and set aside.
3. Soak the tamarind in 200ml of hot water for 20 minutes; use your hands to break down the block into smaller pieces. Strain the mixture through a sieve and discard the husks and seeds.
4. Heat the vegetable oil in a large pan and add the mustard, fennel and cumin seeds and the dried chillies. Cook for 1 minute or until the spices become very fragrant. Add the aubergine, butternut squash and carrots, stirring well to coat the vegetables in the spices. After 2-3 minutes add the turmeric, salt and tamarind water to the pan and bring to the boil. Boil for 8-10 minutes or until the vegetables are tender but not mushy.
5. Add the okra, cooked lentils, ground masala spice, chopped tomatoes, ground coriander and chilli powder to the pan and stir well. Add more water to the pan if necessary. (The sambar should be quite thin in consistency.) Bring to the boil, then reduce the heat and leave to simmer for 5 minutes until the okra is just tender. Taste and adjust the seasoning.
6. Just before serving, stir through the chopped coriander and ghee or butter. Serve the sambar hot with freshly steamed rice and warm Indian breads.
The ingredient list for this recipe is not complete. In the instructions, it lists ingredients that are not present in the ingredient list. How much okra, tomatoes, and butter does this recipe call for?