Beetroot Sambar (Beetroot Lentil Stew)

This rich and vibrant dish is sweet, spicy, tangy and oh so tasty.

Combining the sweet flavours of beetroot with the tangy tamarind and the heat of the spices makes this a perfect winter warmer.

I enjoy this with a bowl of rice or quinoa. You can top with fresh coriander and marvel and the colours before digging in!

If using a pressure cooker, to make it even quicker you could plan soaked and strained dahl, water and all ingredients (except the spices for tempering).

Mustard

Turmeric

20 mins

30 mins

Beetroot Sambar (Beetroot Lentil Stew)

Ingredients

2 medium beetroots , peeled and diced
1 medium onion diced
1 cup dahl (toor, moong or masoor)
1-1/2 cups tamrind water
1 tablespoon sambar powder
1/2 teaspoon Turmeric powder
Salt , to taste

Ingredients for Seasoning

1 teaspoon oil
1 teaspoon Mustard seeds
2 pinch hing (asafoetida
2 sprig Curry leaves
Optional: 2 cloves garlics sliced
1 bunch fresh coriander, chopped for garnishing

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Directions

First cook the dahl with 2 cups of water, after cooked through, turn off and set aside
Next, cook the beetroot along with the tamarind water, onion, salt and sambar powder either over heat or in a pressure cooker, until it becomes soft and tender.
Add the cooked beetroot sambar along with the dahl into a large saucepan. Adjust by adding more of the salt or sambar powder. Bring to boil.
For the tempering (spice seasoning): Heat oil in a pan; add the mustard seeds, wait until the mustard crackles, add the curry leaves and hing and garlic. Turn off the heat.
Pour this seasoning to the simmering beetroot sambar, add in the coriander leaves and stir.

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Beetroot Sambar (Beetroot Lentil Stew)

Beetroot Sambar (Beetroot Lentil Stew)

Ingredients

Directions

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