Sambar dahl with Bengali potatoes

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Carrot
Couple
1
Family
2
Tomatoes
Couple
1 tin
Family
2 tins
Water
Couple
1 tin
Family
1 1/2 to 2 tins
Red split peas
Couple
1 bag
Family
1 bag
Turnip and radish
Couple
All
Family
All
Chickpeas
Couple
1/2 tin
Family
1 tin
Tamarind puree
Couple
1 pottle
Family
1 pottle
White agria potatoes
Couple
All
Family
All
Bombay spice mix
Couple
1 bag
Family
1 bag
Tomatoes
Couple
2
Family
3
Coriander*
Couple
1/2
Family
1/2
Red onion
Couple
1/2
Family
1
Turmeric^
Couple
1/2 tsp
Family
3/4 tsp

We got some help with this recipe from Sherpa Kai, our neighbour at the British Hotel. Sambar is essentially a lentil stew.

You need a decent amount of oil to shallow fry the potatoes. Get it nice and hot, this way the potatoes won’t absorb too much oil. Once you start cooking them, keep a keen eye on them.

^denotes staple item, not provided by Green Dinner Table.

*Coriander is a shared ingredient. Use half for each dish.

 

Instructions

1

Dice the onion.

Mince the garlic.

Cut the top off the carrot, cut in half lengthwise and cut into 1 cm half moons.

Trim the green off the turnip and radish. Cut into pieces about the same size as the carrot.

2

Heat a medium large pan to medium heat with a splash of oil. Cook the onions for 4 minutes, until they are just starting to colour. Add the garlic and cook for another minute, then add the tin tomatoes, water and a good big pinch of salt.

3

Rinse the split peas and add to the dahl.

Remove the coriander leaves from the stalk, finely chop the stalk, root and all.

4

Add carrot and turnip to the dahl. Bring to a simmer and cook uncovered for 10 minutes.

Open, strain and rinse the chickpeas, then add to the pot.

Reduce the heat, add the tamarind puree, coriander stalks and root, then cover and cook for another 15 minutes.

Taste and add more salt, if needed. Add more water, if it’s getting too thick.

5

While the dahl is cooking, prepare the potatoes.

Cut the potatoes lengthwise into half centimetre strips, then slice again to form long, thin pieces (like match sticks) about 5 cm long.

6

Heat a large pan (or two if you’re on the family plan) to medium-high heat with about a good cm of oil. Add the potatoes and fry all in one layer. Toss the potatoes and continue to fry.

After about 2 minutes of frying, add the Bombay spices and keep gently stirring the potatoes. As they start to brown, add a pinch of salt and the turmeric. They will probably take about 8 minutes to cook.

Once cooked, remove from the pan onto a paper towel to absorb some of the oil.

7

Dice the tomatoes into rough chunks.

Peel and dice the red onion. Combine in a bowl with the coriander leaves a pinch of salt, a splash of vinegar and olive oil.

8

Serve dahl topped with potatoes and with tomato and red onion on the side.



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