Kolambo | कोळंबो | Temple Style Sambhar | Vegetable Sambhar | Sanjeev Kapoor Khazana

'Kolambo' is a Konkani version of sambar and is a delightful dish that's filled with a variety of vegetables and lentils. This recipe combines these ingredients to create a creamy texture that pairs well with everything

KOLAMBO (TEMPLE STYLE SAMBHAR)

Ingredients

½ cup split pigeon peas, washed, soaked for 20 minutes and drained
1 small potato, peeled and cut into 1 inch pieces
1 long light green brinjals, cut into 1 inch pieces
4-5 French beans, cut into 1 inch pieces
1 mall carrot, peeled and cut into 1 inch pieces
100 grams drumsticks, stringed and cut into 2 inch pieces
¼ tsp turmeric powder
1 tbsp oil
¼ tsp mustard seeds
¼ tsp asafoetida (hing)
8-10 curry leaves
1-2 dried red chillies
Salt to taste
1 small tomato, chopped
1 tbsp chopped fresh coriander leaves
½ tbsp ghee
Steamed rice to serve
Masala paste
1 tbsp oil
1 tbsp split Bengal gram (chana dal)
1 tbsp split skinless black gram (sabut urad dal)
2 tbsps coriander seeds
¼ tsp fenugreek seeds (methi dana)
¾ tsp cumin seeds
4-5 cloves
¾ cup scraped fresh coconut
4 dried red chillies
1 lemon sized tamarind ball
½ tsp turmeric powder

Method

1. Put the pigeon peas in a pressure cooker, add potato, brinjals, French beans, carrot, drumsticks, 3-4 cups water and turmeric powder and mix well. Cook under pressure for 2 whistles.
2. Meanwhile, to make the masala paste, heat oil in a non-stick shallow pan. Add split Bengal gram, split skinless black gram, coriander seeds, fenugreek seeds, cumin seeds and cloves and sauté till fragrant. Take the pan off the heat and allow to cool slightly.
3. Put the coconut in a grinder jar. Add dried red chillies, tamarind, roasted spices, turmeric powder and 1 cup water and grind to a fine paste.
4. Open the cooker once the pressure has reduced completely. Lightly mash the cooked gram mixture.
5. To make the tempering, heat oil in a deep non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and mix well. Add the dried red chillies and the masala paste and sauté till the oil separates.
6. Add the cooked gram mixture, salt, 1½ cups water, mix and cook till it comes to a boil.
7. Add tomato, coriander leaves and ghee and mix well. Cook for 2-3 minutes.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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