Bowl of Sambar with Fuzzy Melon
(click to enlarge)

Sambar with Fuzzy Melon


India, South
Serves:
Effort:
Sched:
DoAhead:  		 5+ w/rice
***
3-1/2 hrs
Yes		 Delicious Sambars appear in most meals in Southern India. They are a stew of toor dal (usually) with vegetables and spicing. Preparation takes some time, but can all be done even a day ahead. See also Serving.

14
3/4
2
3
7
2
------
12
1
1/2
1
2/3
------
1
1
1/2
2
1/8
2
1
------
1/2
1/4
1/4
2
6
------
2
1
oz
c
c
T
oz
cl
---
oz
t
t
t
t
---
t
t
t
t
t
T
T
---
t
t
t


---
t
c
Fuzzy Melon (1)
Toor Dal (2)
Water
Tamarind (3)
Shallots
Garlic
-- Tomato mix
Tomatoes
Sambar Powder (4)  
Turmeric
Chili Powder (5)
Salt
-- Seasoning Paste
Oil
Coriander seeds
Black Peppercorns
Urad Dal (6)
Asafoetida (7)
Coconut, dry grated
Water
-- Tempering
Mustard seeds
Cumin Seeds
Fenugreek seeds
Red Chili dry
Curry Leaves (5)
-----------
Oil or Ghee
Water
PREP   -   (3 hr - 55 min work)
  1. Soak TOOR DAL in Water to cover for 20 minutes. Drain and rinse in several changes of water (the washing reduces foaming). Put in a sauce pan with 2 cups Water and bring to a boil uncovered (to prevent it from foaming over). Turn to a very low simmer, cover and simmer until it has the consistency you want. In India they like it very smooth, but I like a bit more texture. It can take 1 to 3 hours depending how old the Toor Dal is and the desired texture. There should be little free water when it is done.
  2. Prepare Tamarind as needed (see Note-3);
  3. Wipe the prickly fuzz off FUZZY MELON. Scrape off green peel and cut into 3/4 inch cubes.
  4. Peel Shallots and chop fine. Crush Garlic and chop fine. Mix.
  5. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and cut into about 1/2 inch chunks. Mix all Tomato mix items.
  6. Make the seasoning paste:   Put Oil in a small frying pan and bring it up hot. Fry Coriander, Peppercorns and Urad Dal until Urad starts to color. Take the pan off the heat and immediately stir in Asafoetida, then let it cool. Add Coconut and about 1 T Water. Pound to a fine paste in a heavy mortar.
  7. Mix all Tempering items
RUN   -   (25 min)
  1. In a coverable 3-1/2 quart sauté pan or similar, heat 2 t Oil. Stir in Tempering mix. When Curry Leaves have sputtered out and Mustard Seeds start to pop (chilis should be darkened but not blackened), stir in Shallot mix. Fry stirring until they soften, about 3 minutes.
  2. Stir in Tomato mix, Fuzzy Melon, Tamarind and 1 c Water. Bring to a boil, cover, and simmer slowly for about 15 minutes or until Fuzzy Melon is fairly tender.
  3. Stir in Toor Dal and Seasoning Paste. Bring back to a simmer and simmer for about 4 minutes or until Fuzzy Melon is tender enough.
  4. Adjust liquid as needed. Sambars should be fairly liquid to go well with rice.
  5. Serve with plenty of steamed long grain rice. This dish reheats well.
NOTES:

  1. Fuzzy Melon:

      [Mo Qua (China)]   Actually a gourd, this is an immature form of the giant Ash Gourd or Winter Melon. For details see our Fuzzy Melon page.

  2. Toor Dal:

      [Tuvar Dal]   This is peeled and split Pigeon Peas. For a lighter flavor you could use Moong Dal- peeled and split Mung Beans. Both these are available at any market serving an Indian community. If your Toor Dal is old, it will not cook tender.

  3. Tamarind:

      If your Tamarind is concentrate in a jar, use 3 T. If it's block form use about 3 T, soak 1/2 hour in 3/4 cup warm water and press through a strainer (use all the liquid). If you don't have tamarind use 3 t lemon juice - not the same, but it's something. For details see our Tamarind page.

  4. Sambar Powder:

      This is an important masala in southern India. It can be purchased, but is better made at home. Here is our recipe Sambar Powder.

  5. Chili Powder:

      Indian Reshampatti is appropriate. It is fairly hot and has good flavor. 1 t makes this Sambar "satisfyingly hot" by Southern California standards. If in doubt, use half as much, or use Kashmir powder. For details see our Indian Chilis page.

  6. Urad Dal:

      This tiny white dal is split and peeled urad beans (black gram). It is easily available in any market serving an Indian community. If you don't have it, leaving it out will not make a lot of difference. For details see our Urad Beans page.

  7. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.
  8. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  9. Serving:

      In India, a person would anoint their rice with warm Ghee (clarified butter), and then would mix in some Sambar. It would be served with several other dishes, all used in modest portions with the rice (the main dish). On the Western table the Sambar would likely be served beside the rice and in a larger amount as a vegetarian main dish. I do it this way and stir the Sambar into the Rice as I eat. There would probably be only one other dish, perhaps a chicken, fish, or meat dish.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

imp_sambfuzm1 160731 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.