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Spicy Sambar Curry
Spicy Sambar Curry is a traditional British Indian Restaurant (BIR) recipe for a split pigeon pea lentil vegetarian curry with augergines in a spicy gravy finished with tadka tempering. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Sambar Curry.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesVegetable RecipesBean RecipesBritish Recipes
There are many British Indian Restaurant (BIR) sambar curries on the menu. They are almost always vegetarian in nature, and based on yellow split pigeon peas. However, they can vary dramatically in terms of their chilli heat levels. This recipe is one of the hotter ones out there, with fresh and powdered chillies in the main curry and dried, tasted, chillies served as a garnish. Note that this recipe is for the hot BIR version of sambar. For comparison, this site also has a recipe for authentic
Tamil Nadu Sambar Curry.
Ingredients:
225g (1/2 lb) toor dhal (split pigeon pea lentils)
1 tbsp tamarind paste
1 tsp sunflower oil
4 large chopped tomatoes
1 medium sized aubergine (eggplant), cut into 1cm chunks
1 tbsp ginger puree
4 green chillies, chopped
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp jaggery
1 tsp
garam masala
½ tsp fenugreek (methi) seeds
½ tsp cumin seeds
4 dried Kashmiri chillies
1 small bunch fresh coriander
1 tsp salt (or to taste)
For the Tadka (Tempering):
4 tbsp sunflower oil
2 tbsp ghee
1 tsp brown mustard seeds
1 tsp cumin seeds
A pinch of asafoetida
2 dried red chillies
20 fresh curry leaves
To Garnish:
2 tbsp ghee
12 dried chillies, to garnish
Method:
Wash the pigeon peas in a colander, turn into a bowl then cover with hot water and set aside to soak for 20 minutes. After this time, drain and rinse then transfer to a saucepan. Add 1.5l (6 cups) water, and place over high heat. Skim off all the foam that rises to the surface then reduce the heat to a simmer and cook for about 30 minutes, or until the pigeon peas are soft.
Add the chopped tomatoes, ginger, green chillies and tamarind paste then bring to a boil and cook for 3 minutes.
Using a stick blender process until smooth (could take up to 6 minutes). Add the remainder of the ingredients (up to the tadka list) and simmer for 15 minutes. Take the pan off the heat as you prepare your tadka.
Combine the oil and ghee in a small pan then increase the heat until the oil is very hot (but not boiling). Add the mustard seeds and cumin seeds. When they begin to pop (around 90 seconds) crumble in the dried chillies, add the curry leaves and sprinkle in the asafoetida.
Take off the heat and very carefully pour the tadka over the sambar. Stir in the tempering, return the sambar to the heat and bring back to a simmer.
In the meantime, heat the ghee in a small pan. When hot add the chillies and fry briefly until aromatic. Pour these over the surface of the sambar.
Serve immediately, with dhosas or idlis. This can be served as a starter or vegetarian main course. For a vegan version replace the ghee with peanut oil.
