One of Herbie’s favourite places in India is Brunton’s Boatyard in Cochin
In this video, he makes a Vegetarian Sambar
(From Spice Notes & Recipes by Ian Hemphill published by Macmillan)
- 1 cup lentils or yellow split peas, soaked and cooked in 4 cups water until soft
- 2 tbsp mustard oil
- 2 tbsp Herbie’s sambar powder or make your own:
- 3 tbsp ground coriander seed
- 3 tbsp besan flour
- 1 tbsp ground cumin seed
- 1 ½ tsp coarsely ground black peppercorns
- ¾ tsp each of salt, ground fenugreek seed, amchur powder, brown mustard seeds and mild chilli powder
- ½ tsp each of ground cinnamon quills and Alleppey turmeric powder
- 8 curry leaves, dried and chopped
- ¼ tsp asafoetida powder
- 2 cups vegetables, such as eggplant, potato, okra and carrot, chopped into 1cm pieces*
- 2 cups water
- ½ tsp salt
- steamed rice and coriander leaves, to serve
- Heat the oil in a large saucepan and stir in the sambar powder. Stir for one minute and then add the vegetables and stir-fry for a further two minutes. Pour in the water and salt, cover and simmer until vegetables are cooked. Add the mushy lentils or peas and simmer for another five minutes.
- Garnish with fresh chopped coriander leaves and serve hot over rice. Serves 4 as a meal.
- When two or three vegetables are used there is a subtle blending of flavours. For a more distinctive flavour, make the sambar with only one type of vegetable.