Sambars have been an ideal meal solution these days, especially those made with earthy toor dal and sweet tangy tamarind. Warming and satisfying, I took refuge from the bitter cold hovering over a bowl of this sambar that featured as the main course of the meal. This time, I added some cooked lima beans to the creamy toor dal for some meaty texture and seasoned it with my favorite south Indian spices. A little unconventional I suppose, but very authentic tasting with the more traditional spicing.
It all came together just right in very little time at all. Because this sambar is more filling and substantial than most of the sambars I am accustomed to, very little is needed to complete the meal. Serve the sambar with a vegetable side, some basmati rice and some savory Indian flat breads if you please. The dining experience would be enhanced with a soupy rasam served as a first course.
Note: sambar powder, along with the other ingredients in this recipe, is easily available at any Indian grocer, but you can make your own fresh spice blend from scratch using this recipe.
|Bangalore Sambar with Toor Dal and Lima Beans|
|Recipe by Lisa Turner|
Cuisine: South Indian
Published on March 10, 2015
Plump tender lima beans simmered in a traditional tangy and spicy south Indian curry
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Other sambars to enjoy from my kitchen:
Vegetable Coconut Sambar
Black-Eyed Pea and Mung Bean Sambar
Drumstick Sambar with Seared Eggplant
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