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Souped-up Sambhar

Ingredients

  • 1/2 - 3/4 lb of carrots sliced into 2 inch x 1/4 inch sticks
  • 1 package of Gits Sambhar Mix* (a great base! Highly recommend, but I prepared with the below adjustments to take it to the next level)
  • 2 large tomatoes, diced
  • 1 lb okra, tips removed and sliced into 1/2 inch rounds (frozen chopped okra works well, too)
  • 4 tbsp buffalo ghee
  • 2 whole red chilis, but tops popped to removed as many seeds as possible
  • 2 tsp mustard seeds

Instructions

  • Heat 4 1/4 cups of water in large saucepan. When boiling add carrots and cook until just tender.
  • Add Gits mix and stir ensuring all is dissolved.
  • Add chopped tomatoes and cook until they begin to break down.
  • Add okra and cook until okra just becomes soft (5-10 mins)
  • Heat a small fry pan. When hot, add the ghee, moving the pan to melt it.
  • Add the red chilis and mustard seeds, continuing to shake the pan so that nothing burns.
  • When the seeds begin to pop, turn off the heat and add the tempered ghee to the sambhar mixture (careful! It will sputter!)
  • Cook for a few mins longer.

Notes

Some chefs would tell you to add the tempering only at the very end but I like cooking it a bit more. I think it tastes even better the next day or 2 when reheated!
We prefer our sambhar a bit thicker than you may find in restaurants or even on tables in India. Somewhere in between soup and chili. Perhaps the consistency of melted ice cream? Try it!
Adapted from Sanjay Kapoor’s online version
*Find Gits Sambhar Mix here
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