Mamta's Kitchen - A Family Cookbook





Mamta's Sambhar Spicy Lentils

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On 18/11/2009 03:11pm, Andrew wrote:

This is the second time this week that I have made Mamta's Sambhar Spicy Lentils and both times it's been delicious.

The first time I made this I followed the recipe and I used red lentils. The second time I made it (earlier today) I used green split peas and the veggies I used were flat green beans and fresh leeks from the garden.

On 18/11/2009 04:11pm, Lapis wrote:

have you tried mmong beans (split) or urad (split, dehusked)? These, singly, or in combination, also work.

I'm still looking at other pulses which cook at the same rate as these, however some pulses take longer to cook.

Sambar is sometimes served with rasam, which can be made just as easily.

On 18/11/2009 05:11pm, Andrew wrote:

I have some urid beans and some mung beans but I haven't tried either with this recipe just yet - I will do though.

Is the name pigeon peas another name for yellow split peas? Are split peas used in India and if so what is the Indian name for them?

On 18/11/2009 06:11pm, Lapis wrote:

pigeon peas are toor dal, sometimes sold 'oiled' in packets in UK Asian shops. These are different to yellow split peas, which are often mentioned as an alternative to other dal, but I have found they need a long time to cook (I don't soak them). I do not use them any more, and I'm not sure they are used in India, as it has more than enough of other varieties (at east 10).

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