Indian Spicy Split Peas With Vegetables (Sambar)

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Servings: 4 cups Difficulty: Advanced
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A hearty, aromatic lentil stew with tender vegetables and tangy tamarind
Indian Spicy Split Peas With Vegetables (Samb recipe image
Indian Spicy Split Peas With Vegetables (Samb recipe image
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Indian Spicy Split Peas With Vegetables (Sambar)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 300.0
Dietary:
V Vegan

Description

This comforting Indian-style split pea stew, known as Sambar, combines earthy yellow split peas with a medley of diced vegetables like carrots, zucchini, and eggplant. The dish is elevated by a fragrant spice blend of toasted coriander, fenugreek, and cinnamon, balanced with the distinct sourness of tamarind pulp. The result is a rich, slightly spicy, and deeply flavorful soup that is perfect for cozy dinners or meal prepping. It pairs beautifully with steamed rice and a sprinkle of fresh cilantro, offering a wholesome, vegan-friendly meal that warms the soul.

Ingredients

Directions

  1. Rinse the dried yellow split peas under cold water.
  2. In a 2-quart saucepan, combine the rinsed peas and 4 cups of water.
  3. Bring the mixture to a boil over high heat.
  4. Reduce heat to low, cover, and simmer for 45 minutes until the peas are tender.
  5. While the peas cook, heat 1 tablespoon of oil in an 8-inch skillet over medium heat.
  6. Add shredded coconut, coriander seeds, fenugreek seeds, and the cinnamon stick to the skillet.
  7. Cook and stir constantly until the coconut is light brown and fragrant, being careful not to burn it.
  8. Remove the skillet from heat and stir in salt and cayenne pepper.
  9. Transfer the spice mixture to a mortar and pestle or spice grinder and crush until finely ground. Set aside.
  10. In a 12-inch skillet, heat the remaining 2 tablespoons of oil over medium heat.
  11. Add diced carrots, zucchini, chopped onion, and diced eggplant.
  12. Cook and stir occasionally until the vegetables are tender, about 10-12 minutes.
  13. In a small bowl, mix tamarind pulp with 2 tablespoons of water until softened and smooth.
  14. Add the cooked peas, the ground coconut-spice mixture, and the tamarind mixture to the skillet with the vegetables.
  15. Stir well to combine all ingredients.
  16. Cook over low heat for 5 minutes, stirring occasionally.
  17. If the consistency is too thick, add additional water a little at a time until it reaches a soup-like consistency.
  18. Heat through until the stew is hot and well-blended.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 300.0kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 1285.1mg54%
Total Carbohydrate 43.7g15%
Dietary Fiber 21.6g87%
Sugars 11.0g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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