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I write about about being a 40-something mum of five wonderfully exasperating children, attachment parenting, my adventures in the kitchen, and whatever else comes to mind. 

-Melissa.

Recipe: Sambar

This is something I made for a recent Brew-n-Q that we discovered we really like. :)

  • 1 cup red lentils
  • 3 cups water
  • 1 Tbsp tamarind pulp
  • 1 large onion, chopped fine
  • 2 cups zucchini, chopped
  • 1 cup carrot, chopped
  • 2 Tbsp ghee or oil
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp salt
  • 1 tsp garam masala
  • 1/2 tsp black mustard seed

Rinse lentils. Place in saucepan with 2 cups of water and simmer until soft. Heat remaining cup of water and soak tamarind pulp for 10 min. Remove pulp, reserving the soaking water, and squeeze out remaining liquid. Add to simmering soup, along with the reserved liquid.

Chop onion, zucchini and carrot -- add to soup.

Heat 1 Tbsp oil in small frying pan and fry coriander, cumin, black pepper and turmeric for a couple minutes. Add to soup.

Continue to simmer soup until vegetables are tender and lentils have thickened. Add salt and garam masala and simmer 5 min more.

This soup is especially good the next day and a batch can be doubled easily. I made it in the slow cooker yesterday (7hrs). Turnip, squash, green beans or parsnips would also work well in this, however I'm primarily excited about it as a way to use up zucchini! ;)

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