Indian Spicy Split Peas With Vegetables (Sambar)

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.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 300.0

Dietary: 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

Water
Dried yellow split peas
Shredded or flaked coconut
Coriander seed
Fenugreek seed
Cinnamon, 1/2-in long
Oil
Salt
Cayenne pepper
Carrots, diced
Zucchini, diced
Onion, finely chopped
Eggplant, diced
Water
Tamarind pulp
Fresh cilantro, snipped

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.

Read it online: https://www.chefs-mate.com/recipe/indian-spicy-split-peas-with-vegetables-samb/