Sambhar Vada Yellow Lentil Soup With Spiced Doughnuts Recipes

YELLOW LENTIL SOUP

Steps:

• In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
• Add onions to drippings, cook 5 minutes until softened.
• Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
• Add remaining ingredients and bring to boil.
• Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
• Discard bay leaves, sprinkle with bacon, serve.

EGYPTIAN YELLOW LENTIL SOUP

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

SAMBHAR

Steps:

• In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible, then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
• Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
• While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
• When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender. This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
• Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds. Pour this mixture over the sambhar and mix through gently.
• Serve immediately.

ARABIAN YELLOW LENTIL SOUP

Steps:

• Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.
• Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.
• Add the lemon juice just before serving.
• (I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).
• For Vegetarian option use Vegetable broth.

SAMBHAR VADA (YELLOW LENTIL SOUP WITH SPICED DOUGHNUTS)

Steps:

• For the sambhar (soup), rinse the lentils and put them in a large pan with the onion, green chilli, tomatoes, chilli powder and turmeric.
• Add 200ml/7fl oz water, bring to the boil and cook for about 30 minutes until the lentils are soft then season to taste with salt.
• Meanwhile, make the vada (doughnuts). Drain the black lentils and rice, place them in a food processor with one tablespoon of water and blend to a thick batter.
• Add the chopped onion, chilli, bicarbonate of soda and a pinch of salt, mix well then set aside.
• To finish the sambhar, heat the sunflower oil in a large pan and add the mustard seeds and cumin seeds. When they start spitting, add the curry leaves and sambhar powder. Fry for one minute then add the cooked lentil mixture and the tamarind juice and simmer gently for five minutes.
• To finish the vada, heat the sunflower oil in a deep-fat fryer to about 180C/350°F The oil is hot enough when a cube of bread dropped into it turns golden-brown and floats to the surface.
• To shape the doughnuts, drop large spoonfuls of the batter onto a piece of cling film moistened with a little water. Press each one down slightly, make holes in the middles, then carefully drop them into the hot oil. Shape and fry the doughnuts a few at a time until all the mixture is used up, draining them in kitchen paper.
• Garnish the sambhar with coriander leaves and serve with the spiced doughnuts.