200°C · 15-30 minAllergens
Noten
Sulfiet
MosterdSambhar with Lemon Rice and Coconut Chutney
In South India, sambhar, a lentil stew with vegetables, is a very popular dish. It is eaten for breakfast with fermented rice cakes, but also for lunch and dinner. Sambhar gets its characteristic fresh flavour from plenty of tamarind and fried curry leaves. I serve the sambhar with spiced lemon rice and an authentic coconut chutney.
Sambhar with Lemon Rice and Coconut Chutney
Aubergine, carrot, okra, white onion, vine tomato, snake bean, red chilli, garlic, rawit chilli, potato, lemon, fresh curry leaves, ginger, coriander and mint, masoor dahl (red lentils), chana (chickpeas), toor dahl (yellow lentils), urad dahl (black lentils), asafoetida, chilli flakes, fenugreek seeds, cumin seeds, coriander seeds, turmeric, black mustard seeds, cashew nuts, coconut (desiccated), peanuts, basmati rice, brown rice, tamarind, pepper and salt, sunflower oil.
Allergens: mosterd, noten, pinda, sulfiet.
Microwave
Heat the sambhar and the lemon rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coconut chutney (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the sambhar and the lemon rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coconut chutney (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.