Home » Spicy Vegetable Stew with California Raisins (Sambhar)

Recipe

Spicy Vegetable Stew with California Raisins (Sambhar)

Carrots, eggplant, potatoes and peas make a hearty East Indian stew.
Details
  • Serves:
INGREDIENTS
  • 3/4 c. yellow split peas
  • 4 c. water
  • 6 tbsp. clarified butter or vegetable oil, divided
  • 2 c. eggplant, cut into 1/4-inch pieces
  • 1-1/4 c. California raisins
  • 1 c. carrots, cut into 1/8-inch pieces
  • 1 c. green bell peppers, cut into 1/4-inch cubes
  • 1/2 c. peeled potatoes, cut into 1/8-inch cubes
  • 1/4 c. yellow onions, cut into 1/8-inch pieces
  • 1 tbsp. tamarind paste
  • 1/2 c. hot water
  • 1-1/2 tsp. salt
  • 1 tsp. black mustard seed
  • 4 to 6 fresh kari leaves
  • 1/4 tsp. asafetida powder
  • 2 tbsp. sambhar powder
PROCEDURE
In a 3-quart saucepan, bring peas and water to a boil over medium-high heat; reduce heat to low. Partially cover; cook 15 minutes.

Meanwhile, in deep 12-inch skillet, heat 4 tablespoons butter over medium-high heat; add eggplant, raisins, carrots, peppers, potatoes and onions. Stir-fry 6 to 7 minutes or until vegetables are partially cooked; add to cooked peas.

Dissolve tamarind paste in hot water. Stir paste, sambhar powder and salt into stew; set aside.

In 6-inch skillet, heat remaining 2 tablespoons butter over medium-high heat; add mustard seed; cover. When seeds pop, immediately add kari leaves and asafetida powder. Pour oil mixture into stew. Partially cover; cook 8 to 10 minutes more to blend flavors.


Chef's Notes: Sambhar powder is a combination of roasted red chiles, spices and lentils used primarily in southern Indian cooking to make a signature stew-like dish called sambhar. This blend is widely available in Indian grocery stores. If unavailable, substitute a commercial blend of curry powder which is not traditionally Indian and is less potent.

Fresh kari leaves are available in specialty grocery stores. Omit if unavailable.

Asafetida is a resin available in lump or powder form in natural food stores and Indian grocery stores. Substitute garlic powder for a less complex alternative.

Tamarind paste is a highly acidic souring agent used in southern Indian cooking. If unavailable, substitue twice the amount of freshly squeezed lime or lemon juice.

Sambhar is often served with steamed white rice, preferably basmati.
Nutrition Information (per serving)
Calories 340(34% from fat); Total Fat 13g (sat 8g, mono 4g, poly 0.4g); Cholesterol 35mg; Protein 9g; Carbohydrates 50g; Fiber 4g; Iron 2mg; Sodium 600mg; Calcium 30mg