Lentil & Cauliflower Sambar & Panch Poran
20 min Prep, 35 min Cook
The combination of lentils and cauliflower tastes out of this world, all because of Panch Poran.
Wash the dal thoroughly and place in a pan of cold water. Bring to the boil and cook until completely soft (length of time depends on the type of dal). When cooked, leave in the hot water and season well with salt for 20 minutes before draining.
Place the potatoes in a pan of salted water and bring to the boill; at which point, add the squash.Cook until both are tender, then drain. Meanwhile, bring a pan of salted water to the boil and blanch the carrots and okra together for about five minutes, until just tender, then drain.
Heat a good splash of oil in a large, flat pan over a medium heat. When it’s hot, add the mustard seeds, then cumin, chilli and onions. Cook until the onions turn slightly brown, then add the curry leaves and fry for a moment until they turn translucent.
Add the cooked veg, tomatoes, dal, tamarind water, asafoetida and RawSpiceBar’s Sambhar Masala. Season well and add a splash of water so you have a thick curry. Cook for another five minutes so that everything can mingle, then serve with coriander leaves and some jasmine rice.
Serving Size 582 g
|Amount Per Serving|
|Calories 442.7 cals||22%|
|% Daily Value*|
|Kilojoules 1869.7 kJ||22%|
|Fat 7.2 g||11%|
|Sodium 671.9 mg||29%|
|Carbohydrate 75 g||25%|
|Protein 14.5 g||29%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|