Tuesday, May 09, 2006
...
While working in my industry I've met all kinds of people from all corners of the world- Siberia, Bangladesh, India, Pakistan, China, Illinois, etc. Recently, one of my coworkers brought some sambar in for lunch. I took the only recipe I could find in my cookbooks and made it my own. It's vegetarian and nothing but good for you.
Sambar Dal
1 cp yellow lentils
1 can chopped organic tomatoes
1 cp frozen broccoli
3 cps water
1 tsp turmeric
2 tsp curry powder
2 tsp ground coriander
Put the lentils, turmeric, and water in a saucepan. Cover and bring to a boil. Reduce the heat to med/low and cook until the lentils are soft. This usually takes around a half an hour. Remove the lid and stir in the remaining ingredients. Heat through and serve with fresh roti, rice, and pickle. I'm a big fan of gongura pickle.
I buy the frozen roti from a local Indian/Pakistani grocer and cook them over medium heat in a cast iron skillet. Flip the roti once and only cook them until they start to brown. The original recipe used cilantro and zucchini, but I prefer the broccoli instead of the zuccini and I hate cilantro.
Grab a fork and be prepared for lots of jealousy if you reheat this for a lunch at work. It smells fantastic.
While working in my industry I've met all kinds of people from all corners of the world- Siberia, Bangladesh, India, Pakistan, China, Illinois, etc. Recently, one of my coworkers brought some sambar in for lunch. I took the only recipe I could find in my cookbooks and made it my own. It's vegetarian and nothing but good for you.
Sambar Dal
1 cp yellow lentils
1 can chopped organic tomatoes
1 cp frozen broccoli
3 cps water
1 tsp turmeric
2 tsp curry powder
2 tsp ground coriander
Put the lentils, turmeric, and water in a saucepan. Cover and bring to a boil. Reduce the heat to med/low and cook until the lentils are soft. This usually takes around a half an hour. Remove the lid and stir in the remaining ingredients. Heat through and serve with fresh roti, rice, and pickle. I'm a big fan of gongura pickle.
I buy the frozen roti from a local Indian/Pakistani grocer and cook them over medium heat in a cast iron skillet. Flip the roti once and only cook them until they start to brown. The original recipe used cilantro and zucchini, but I prefer the broccoli instead of the zuccini and I hate cilantro.
Grab a fork and be prepared for lots of jealousy if you reheat this for a lunch at work. It smells fantastic.
# posted by Jeff @ 2:08 PM
