Commander’s Palace Shrimp & Tasso Henican
Sambar is a thick legume based stew flavored with tamarind paste that is a staple in the cuisines of many parts of India and neighboring countries and recipes can contain any variety of vegetables, most commonly onions, okra, carrots, pumpkin or potatoes. Use authentic chana dal and you'll have created one of the healthiest and tastiest vegan dishes on the face of the earth.
Ingredients
- 1 cup chana dal
- 1/2 tsp ground turmeric
- 2 tbsp tamarind paste
- 2 tbsp ground coriander seed
- 1/2 tsp cumin seeds
- 4 chile de árbol stemmed
- 2 tbsp peanut oil
- 1/4 tsp black mustard seeds
- 4 cups pearl onion peeled
- 1/8 tsp asafoetida
- 20 curry leaves fresh
- Kosher salt to taste
- long grain rice cooked, for serving
Instructions
- Boil dal, turmeric, and 5 cups water in a 4-qt. saucepan over medium-high heat. Reduce heat to medium-low; cook until soft, about 1 hour. Set aside. Place tamarind and 2 cups boiling water in a bowl; let sit, stirring occasionally, until paste dissolves, about 30 minutes. Pour through a fine strainer into a bowl; discard solids; set tamarind aside.
- Heat coriander, cumin, and half the chiles in a 4-qt. saucepan over medium-high heat; cook, swirling pan, until lightly toasted, about 3 minutes. Transfer to a spice grinder; cool. Process until finely ground; set aside.
- Return saucepan to heat with oil; add remaining chiles, chopped, and mustard seeds; cook until seeds pop, about 1 minute. Add onions; cook until golden brown, about 8 minutes. Add ground spices, asafoetida, and curry leaves; cook until fragrant, about 1 minute. Add cooked dal and tamarind; boil. Season with salt; serve with rice.
Notes
Asafoetida powder is a Indian spice-condiment consisting of ground resin from the tuberous roots of plant cultivated in India. It can often be found in Asian markets or specialty International Markets and has a pungent onion-garlic flavor and sulfurous odor that is eliminated during cooking. If unavailable you can substitute 1/2 tsp of onion powder or garlic powder for 1/8 tsp of asafoetida.
Chana is a smaller, denser and (in theory) inferior grade and form of chickpea which when split is called chana dal in Hindi (or chholar in Benali) but is also often seen in British Asian markets as Bengali gram dal. You could substitute yellow split peas but avoid the temptation for a variety of reasons. Chana dal is an extraordinarily healthy variety of legume with an equally extraordinary low glycemic-index (compared to greeen peas or chickpeas, for example). And you simply will not get the same texture or flavor as you would using authentic Chana dal.
Also, you will see many references to Sambar being made with lentils (i.e Wikipedia). The ingredient Chana dal is not a lentil and lentils should not be substituted. And ... you should not believe everything you read in Wikipedia.
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