Savour the time

Turin is one of Italy's foremost industrial and cultural centres. Befitting that status, the slow food movement started from this city. Turin recently hosted the international slow food festival.

Today's recipe is a tribute to the slow food movement. As much as the food, it matters that you also savour the time you spend making it. Sambar is a pretty common dish in south India. Here is a variation with some mango in it.

Contributed by Rajan Manickavasagam.

Published 25. November 2012

Mixed Vegetable Sambar

Ingredients

• 1 green chilli
• 2 tablespoon vegetable oil
• 1 chopped red onion
• 1 tablespoon ginger garlic paste
• 1 sliced drumstick
• 2 diced small aubergines
• 1 diced raw mango
• 1 diced tomato 
• 1 teaspoon of salt (or to taste)
• 1 teaspoon of turmeric
• 1 tablespoon of sambar powder
• 1 teaspoon of red chilli powder
• 1 cup of moong daal (split yellow lentil)
• 1 teaspoon of asafoetida
• 1 tablespoon of crushed black pepper 

Instructions

• Soak the moong daal in two cups of water for 10-15 minutes.
• Throughout the cooking maintain a low heat on the hob.
• Pressure cook the moong daal with mango and turmeric powder.
• Heat the vegetable oil in a pan.
• Sauté the onions, green chilli and asafoetida until the onions are golden brown.
• Add the drumsticks and aubergines. Cook until they are soft
• Add the ginger garlic paste, all the powders and keep cooking the vegetables.
• Add the tomatoes to the pan and cook until they are pulp.
• Season the vegetables with salt and crushed pepper.
• Finally, add the daal and mango to the pan.
• Let everything simmer for a few minutes.
• Serve the sambar with rice.

Happy eating.

Further details

Serves 4 people.

Preparation time is approximately 10 min.

Cooking time is approximately 30 min.