Страница 30

South Indian Sambar

PAIR WITH

Indian Steamed Rice Cakes

(PAGE 159)

Called

sambar

in southern India, this vegan lentil and vegetable stew is often served as a breakfast dish with spongy steamed breads, called

idli. Sambar

is traditionally made with split yellow peas, but I substitute red lentils because they cook in half the time and taste equally lovely. The pleasantly sweet-sour note of this soup comes from packaged tamarind purée or paste (look for

nuoc me chua

or Vietnamese “sour soup base mix” in Asian markets). If you have thick, molasses-like Indian tamarind concentrate on hand, reduce the amount to 1 tsp and dilute it in 1 Tbsp of warm water. I use slender Japanese eggplant, carrot, and green beans in this soup, but the recipe is very adaptable. Go shopping in your vegetable keeper and use what you have on hand—cauliflower, cabbage, red bell pepper, parsnips, and zucchini are all good additions

.

SERVES

6

ACTIVE TIME

15

MINUTES

TOTAL TIME

40

MINUTES

1 cup [210 g] red lentils, picked over and rinsed

1

1

/

2

tsp curry powder

1 tsp ground coriander

Sea salt

1 Japanese eggplant, cut into

1

/

2

-in [12-mm] chunks

1 large carrot, peeled and chopped

4 oz [115 g] green beans, trimmed and cut into bite-size pieces

1 medium shallot, thinly sliced

1 serrano chile, chopped