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Indian Lentil Sambar | Warming & Aromatic
(0)
45 min
Under an hour
Gurkerl Küche
Ein wärmender südindischer Linsen-Klassiker mit zartem Gemüse und aromatischen Gewürzen. Perfekt für den Herbst und serviert mit fluffigem Reis und Naan aus dem Backrohr.
Ingredients
Preparation method
Preparation
Rinse the basmati rice thoroughly with cold water in a sieve until the water runs clear. Peel and finely chop the onion, garlic, and ginger. Wash, peel, and cut the carrots into bite-sized slices. Rinse the lemon with hot water and cut it in half.
Preheat the oven to 180 °C top/bottom heat for the naan bread.
Cooking & Simmering
Heat 2 tbsp of vegetable oil in a large pot. Sauté the chopped onion together with the garlic and ginger over medium heat for about 3 minutes until translucent. Stir in the cumin, turmeric, and garam masala and roast for about 1 minute until the spices are wonderfully fragrant.
Chef's tip
Traditional tip: For an even more intense flavor, you can heat a little ghee or coconut oil at the end and drizzle it over the finished sambar.
Shelf life: Reheated the next day, the lentil sambar often tastes even more aromatic and is ideal to store in the fridge for meal prep.
20 min
Under an hour
