Parsnip Sambar Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes, then cook them in a pressure cooker until soft.
• STEP 2.In a large pot, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions, garlic, and green chilies. Saute until onions turn translucent.
• STEP 4.Add chopped parsnips, turmeric powder, sambar powder, and salt. Mix well and cook for a few minutes.
• STEP 5.Add tamarind pulp and cooked lentils. Mix well and simmer for 10-15 minutes.
• STEP 6.In a separate pan, heat ghee and fry the red chilies, fenugreek seeds, and asafoetida. Add this tempering to the sambar.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or dosa.

Cooking Tips

• You can adjust the consistency of the sambar by adding more water if needed.
• For a variation, you can add vegetables like carrots, drumsticks, or tomatoes to the sambar.
• To enhance the flavor, you can roast the lentils before cooking them.

Storage and Serving

• Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Serve the parsnip sambar with steamed rice, dosa, or idli for a complete meal.