How to make it

  • Cook red lentils in boiling water until soft
  • Mix the sambar paste ingredients together with the tamarind pulp and turmeric
  • Add to the lentils along with the vegetables
  • Cook for a further 15 minutes
  • Season to taste
  • In a separate frying pan heat the ghee and add the tempering ingredients
  • When they crackle, add the onions and saute till clear
  • Pour the temmpering over the sambar
  • Garnish with chopped coriander (cilantro) and serve with boiled rice
  • For a special effect, serve in half coconut shells. Dressed to impress!

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