Today Chris shared a typical Indian meal of sambar and rice with Ram Kumar and his family. Here is the recipe below, along with two more recipes for lassi and chapati that your family can try at home! Consider inviting another family over to share your meal, and tell them what you have been learning through My Passport to India!
Sambar & rice
Sambar is a popular south Indian side dish of lentils and vegetables that is often served with rice.
To find some of the more unusual ingredients in this recipe, try looking for an Indian grocer in your community. Or, substitute a simple curried lentils recipe.
- 1 cup yellow split peas (tuvar dal)
- 2 cups water
- 1/2 cup tamarind pulp
- 1/2 cup water
- 1 green bell pepper, sliced
- 1 tomato, chopped
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon yellow lentils (chana dal)
- 1 tablespoon unsweetened flaked coconut
- 2 dried red chile peppers
- 2 teaspoons vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon cumin seed
- 1/4 teaspoon asafoetida powder
- Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
- Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
- Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.
Lassi is basically a juicy, runny smoothie. It is often served as a refreshing drink in hot weather in India. You can use mango or substitute another fruit, such as strawberries or bananas.
- 9 fluid ounces (255 milliliters) plain yogurt
- 4 1/2 fluid ounces (130 milliliters) milk
- 4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
- 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
- Put all the ingredients into a blender and blend for 2 minutes.
- Pour into individual glasses, and serve.
- Can be kept refrigerated for up to 24 hours
Chapati is a flatbread that is usually part of every Indian meal. It is similar to roti or naan bread.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup hot water or as needed
- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt.
- Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
- Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads.
- Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly.
- On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
- When the pan starts smoking, put a chapati on it.
- Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side.
- Continue with remaining dough.