Sambar is a traditional South Indian lentil stew. It is served as an independent dish or as a complex sauce for boiled rice. In this case, a sambar for the enrichment of color and taste is prepared with the addition of vegetables and spices.
Pumpkin – 400 g
Lentils (yellow or orange) – 250 g
Tomato – 4 pcs.
Chili pepper – 1 pc.
Onions – 1 pc.
Ginger (root) – 3 cm
Mustard (seeds) – 1 tsp
Caraway seeds – 0.5 tsp.
Vegetable oil for frying
1. Pour lentils with water – 250 g of lentils will require 1 liter of water. Turn on the “Cooking” mode in the slowcooker, take 50 minutes and cook until boiling, it will take 30-50 minutes depending on the variety. If the lentils are boiled earlier, turn off the Cooking mode and transfer the lentils to a clean pan.
2. While lentils, pumpkin, tomatoes and onions are cooked, cut into cubes, grate the ginger, and finely chop the chili (if you do not like too hot, but remove the seeds from the chili).
3. In the bowl of the slow cooker on the “Frying” mode, set the time to 20 minutes, heat a little vegetable oil, fry caraway seeds and mustard seeds until they begin to crack. Add the onion, sauté until golden brown. Add pumpkin, chili, stew ginger until soft pumpkin. Add the tomatoes and simmer another 10 minutes. “Fry” mode off.
4. Put lentil soup into the vegetables, mix, add salt, spices to taste (if you are a fan of Indian spices, you can put a little Tandoori masala). Set the “Stewing” mode, time – 30 minutes. Simmer the sambar, stirring constantly, for 20-30 minutes.