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 Language: en
Title: We Make an Amazing Sambar Masala - Learn English in the Kitchen
Caption: we&#39;re going to make a southern delicacy but it&#39;s nothing like what you would [Music] expect hello and welcome welcome to input English today&#39;s episode we&#39;re going to make a Southern dish Southern where Southern us no no no it&#39;s an old family recipe but whose family okay so the dish actually comes from the south of India and the family from which this recipe comes is actually the family of a friend of mine and this recipe is as it was told to me now I&#39;ve made this many many times based on instructions and some of the ingredients I&#39;ve sourced here that are a little different perhaps than what his family would have used but that&#39;s okay also I&#39;ve made this recipe so many times that I&#39;ve changed a few things based on preference because having eaten it many many times then there&#39;s latitude to change it a little bit just based on personal preference so here we are in the kitchen let&#39;s get started so the name of the dish is sambar Masala sambar Masala has some ingredients that work together as a symphony of flavors one of the main STS of the uh of this stew is a lentil called T doll and I have a cup of that here but also in League with the tour doll I have red lentils they work well together uh the the red lentils produce more of a sauce and the toour doll produces a little more texture these are not going to be the only beans in this because I&#39;m going to add garbanzo beans as well the spices for this include sambar Masala which is a mixture of spices that you can buy commercially they&#39;re different preparations today I&#39;m going to use the Everest brand uh but there are many brands of this and they have a bunch of spices in them the vegetables in this dish are pretty flexible it has a lot to do with what you have in the refrigerator and what you like so a lot of these recipes include cauliflower what I&#39;ve done in anticipation of this recipe is I took a head of cauliflower that we had in the refrigerator and I found the small pieces of it that will go well in this um I&#39;d like to have pieces that when they come up in the dish are easy to deal with and not have to be cut or broken up this is an eggplant it plays well in this recipe potato onion of course I have some garlic which we&#39;re going to do the usual thing we&#39;re going to mince that up and and prepare it in the hot pan to release the flavors these are okra and I grew up eating okra these are not only used in this recipe but they&#39;re used in a lot of recipes in the deep south of the United States so okra is an old friend so these will be cut up um the usual spices that go with this U this is a mild chili powder a Kashmir uh chili powder anytime I start one of these dishes I&#39;m going to start with a little light oil in the pan and once it gets up to temperature I&#39;m going to add some cumin seeds and cook them until they dance in the oil and turn a little darker and release their flavors it&#39;s a great way to start a dish like that on top of that we will put the chopped onion once it&#39;s chopped and that will sauté until the onion is translucent that higher temperature cooking of onion and garlic and if it&#39;s in the recipe Ginger that higher temperature releases the flavors into the oil and thus into the dish uh it&#39;s far better to do that first than to just throw all these things in and cook them at a lower temperature that it doesn&#39;t taste as good if you do that once the onion and garlic are prepared I&#39;m going to add the lentils and some water and start them cooking now I&#39;m going to also cut up the vegetables and prepare them and the whole recipe is going to take about an hour to prepare you could speed that up if you want by using a pressure cooker and if you go online and look this recipe up online you&#39;ll find a lot of people who use a pressure cooker I don&#39;t uh these are these are lentils and split peas they don&#39;t take forever to cook so I have done this in a pressure cooker and I wasn&#39;t impressed with the texture perhaps I overcooked it but the texture I got when I pressured cooked the uh the tour doll and the lentils is was too mushy it was it was not what I wanted uh and of course turmeric now anytime you say turmeric in a recipe say black pepper because they they go together why well turmeric has an antioxidant in it that we want it&#39;s a powerful antioxidant called circumin it&#39;s best to get it from food that is from the turmeric itself now you can get turmeric fresh or dry powder the difference is pretty straightforward the dry powder has a stronger flavor and the fresh turmeric has a very mild flavor they both have the antioxidant value they both have the same color and they&#39;re both very good today I&#39;m using the powder the curcumin the antioxidant in the uh turmeric is absorbed into humans but it&#39;s absorbed many many times greater if it is in the presence of black powder so there&#39;s a chemical in the black powder and a chemical in the curcumin and I think it&#39;s pepperine and curcumin and when they are present together the absorption of the curcumin is way up very beneficial so it&#39;s very simple if you put this into food you really ought to think about a little black powder to go with it so I&#39;ve done some prep work this is the Garlic that has been minced here&#39;s a red onion uh when I&#39;m using onion in a dish the question is do I want texture or do I want a sauce and the Red Onion works very well if you&#39;re trying to make a sauce where the onion sort of disappears into the sauce and you don&#39;t have a lot of onion texture Left Behind it&#39;s also excellent because it has the antioxidants that red pigment is the antioxidant and so this is a very good thing to put in this kind of dish here I&#39;ve got the uh the ochre I&#39;ve cut up this is potato cauliflower and this is that Asian uh eggplant so these are vegetables that are going to go in this stew there&#39;s no right or wrong here um I&#39;m also going to put some carrot in but you can see my cutting board is pretty full so once I get the onions and the garlic onto sauté that&#39;ll make some room for the next um phase which will be to cut up a carrot to go in this little medley of vegetables so the next step is to start the fire and start sautéing the aromatics I&#39;ve heated up the oil and now it&#39;s time to put the cumin seeds in I can&#39;t really tell you how much I put in I put in hopefully the right amount not too much but could be a half teaspoon but I I&#39;ve I&#39;ve never measured it the um cumin when you put it in oil that&#39;s not hot enough doesn&#39;t do anything if the oil is a good temperature it starts to move very quickly it starts to kind of vibrate and it quickly turns to a darker color and it starts giving off with this wonderful smell and I must lament the limits of video cuz you folks cannot smell what&#39;s coming out of this pan it&#39;s absolutely Exquisite so the cumin seeds are dancing in the oil the flavors coming off they&#39;re changing color so we&#39;re on schedule so the next ingredient is the chopped garlic we don&#39;t want to burn the garlic we want to make sure that it&#39;s not too hot so anytime I put Garlic in a pan I usually turn the temperature down I usually give garlic about a one minute head start on the onion at this part of the cooking the oil is as hot as it&#39;s going to be and when I put in the onion the temperature of the sauté is going to drop so I want to render the the good flavors out of that garlic at this temperature [Music] okay so now I&#39;m uh cooking down the onions until they are translucent uh it&#39;ll take a few minutes on the order of five to seven minutes of stirring them occasionally at a lower temperature once the onions are done I&#39;m going to add the spices again the same idea try to release the flavor of the spices into this mixture at this higher temperature before we add the liquids and the lentils which are going to dramatically lower the temperature I&#39;m trying to release flavors from these aromatics so the onions have rendered so now I have the spices the amount of spice you put into this dish is your choice you can find recommendations all over the place um I&#39;m not real heavy-handed with spices you could criticize that I&#39;m not putting enough Spice in this I&#39;m okay with that criticism I&#39;m making this dish as best I can but having made it many times I like it made like this so I have ground corander I have the Kashmir uh chili powder turmeric and as I said if I&#39;m going to put turmeric into a dish I&#39;m also going to put some black pepper that should be plenty uh and then the spice mix the um SAR Masala spice mix so that&#39;s all together and we&#39;re still at sauté temperature so these spices are getting sauteed in the oil at a higher temperature to release their flavors we&#39;re going to add the liquid and then the lentils so now that the spices have been sauteed in with the onion and the oil I&#39;m adding the water which will be necessary to cook the lentils now the amount of water I add has to be adjusted so this is just to get it started and I may need to add more but I don&#39;t want this to come out with too much liquid in it so I added two cups of water knowing that I&#39;ll probably had have to add quite a bit more the lentils have been cooking now for quite sometime they&#39;re starting to get a little bit tender and they&#39;re not quite done yet but we have some vegetables to add as you cook the lentils you have to add more water and so I&#39;ve added water a couple of times as they cook down and so now we&#39;ll add the vegetables to the mix get the harder vegetables in first and get them cooking at this point the uh the finish line is when everything is tender the one spice ingredient that I did not showcase is the um Tamarind extract it&#39;s um it&#39;s basically a syrup and I keep it in the refrigerator and that is an important ingredient which I add toward the end now the recipe calls for tomato I don&#39;t have fresh tomato but I do have a half a can of diced tomatoes and they&#39;re going to be fine ideally I would have fresh tomato but I don&#39;t have fresh tomato so we adjust and the other Bean that&#39;s in this is garbanzos so that&#39;s one can of garbanzo beans to go in there and of course they&#39;re precooked they the the can of garbanzos is already cooked so now I have the finished assembly except for the Tamarind extract which I&#39;ll put in directly Tamarind concentrate it looks like molasses so now the mixture of the ingredients is complete all we need is for it to cook till the vegetables and the lentils are all tender and that&#39;ll probably be another 15 minutes or so so I have finished cooking this it&#39;s uh total cooking time is a little over an hour on the stove top uh like we discussed you could do it quicker in an instant pot you know a pressure cooker but today I did it on the stove top it&#39;s no big deal uh it&#39;s now done I&#39;ve tasted it it needs nothing so the vegetables are done the lentils are tender the red lenal you know contribute greatly to the sauce whereas the tur doll presents the texture as well as the sauce um so here here&#39;s our our final result now this would be served with uh rice brown rice quinoa my plan is to serve it with the um whole grain medley that I featured in another video uh so this is a completed recipe um there are other ways of making this that are presented on the internet and you I encourage people to experiment these ingredients are readily available and this is a very delicious meal so what have we done well I made an old family recipe not my family but the family of a friend of mine it&#39;s a southern recipe but not Southern United States it&#39;s from the south of India that&#39;s the end of this video I hope you enjoyed it we invite comments below please and I hope you join us in future videos see you soon [Music]
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