Rhubarb Lentil Soup-Sambar

Rhubarb produce is in season just once a year. When you have a garden producing one variety in abundance you need to make the most of that. The versatility of Rhubarb is incredible. We at the Swiss home do get creative with our produce. This delicious Rhubarb Lentil Soup called Sambar is a great accompaniment for rice, or even quinoa. This Blog post is about making this delicious Rhubarb Lentil Soup-Sambar.

Sambar

Sambar is a traditional South Indian stew cooked with lentils, vegetables and tamarind. The ingredients for Sambar contains sambar powder, a coarse spice mix made of roasted lentils usually Tur lentil, dried whole red chilies, fenugreek seeds, coriander seeds, Asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices.

Rhubarb Lentil Soup- Sambar Recipe

After posting Rhubarb Recipes in my previous blog post, there was still one more recipe up my sleeve which was too good to pass. I got this idea from one of my aunt’s who was also growing Rhubarb in her garden. Because this dish was so delicious, I have been making this Sambar for more than a decade now. Rhubarb Sambar is very delicious and marries well with Rice, Quinoa, Dosas and Idlis. In fact Rhubarb Lentil Soup-Sambar is a favorite here at our home and we relish it during season. One of the perks of having your garden is eating your produce only when in season.

Because of the tart taste in Rhubarb, you can omit out the Tamarind and the tomatoes which are used in traditional Sambar recipes.

Rhubarb Lentil Soup-Sambar Recipe Video

How to make Rhubarb Sambar

Ingredients:

3 stalks of Rhubarb (cut to about 4 cm in length)
Tur Dhal 1 Cup
Mustard seeds 1 tsp
Cumin seeds 1 tsp
a pinch of asafoetida
Salt 1-2 tsp
1 tablespoon of oil or ghee
2 tsp of Sambar powder
1/2 tsp of turmeric powder
2 tsp of Jaggery (optional)
1 onion medium size chopped finely
a few fresh curry leaves
Fresh cilantro leaves as per taste.

Method

1. Soak the Tur dhal for about 2 hours, pour out the water and add 3 times the water. Add a pinch of turmeric and a small tsp of oil.
   Cook until they are soft and almost mushy.
2. Heat a heavy bottom pot and add in the oil.
3. Add in the Rhubarb and then the powdered spices. Mix well then add a little water, cover and cook for about 10 min.
4. Add the cooked dhal and water to get a pouring consistency.
5. Add the jaggery ( or also known as unrefined sugar in India) and half of the chopped cilantro leaves.
6. Boil for about 10 minutes and then add the salt and the remaining cilantro leaves.
   Remove from heat and serve hot with rice or any prep of your choice.

Since Rhubarb has a very tart taste, you don’t need to add any tamarind or tomato to this sambar. This dish serves well with any basic prep like rice, quinoa, idly or dosas.

Due to the phytic acid content in Lentils, it is best to soak them for 2 hours and discard the water before cooking. If the dhal is soaked well, it will also reduce the cooking time by half.

Your feedback is valuable

Did you like Rhubarb Lentil Soup- Sambar recipe? Leave me a comment, I’d really love to know! Also Tag me on Instagram @swisshomegardenofficial

Have some feedback you’d like to share? Leave a note in the comment section below!

Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! and thanks for taking the time to read this post. I would love it if you can share this recipe using the social media buttons you see next to the post and give this recipe a 5 Star rating. 

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Rhubarb Lentil Soup-Sambar

Serves: 4 Prep Time: 40 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 270 calories 10 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 3 stalks of Rhubarb (cut to about 4 cm in length)
• Tur Dhal 1 Cup
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• a pinch of asafoetida
• Salt 1-2 tsp
• 1 tablespoon of oil or ghee
• 2 tsp of Sambar powder
• 1/2 tsp of turmeric powder
• 2 tsp of Jaggery (optional)
• 1 onion medium size chopped finely
• a few fresh curry leaves
• Fresh cilantro leaves as per taste.

Instructions

1. Soak the Tur dhal for about 2 hours, pour out the water and add 3 times the water. Add a pinch of turmeric and a small tsp of oil.
   Cook until they are soft and almost mushy.
2. Heat a heavy bottom pot and add in the oil.
3. Add in the Rhubarb and then the powdered spices. Mix well then add a little water, cover and cook for about 10 min.
4. Add the cooked dhal and water to get a pouring consistency.
5. Add the jaggery ( or also known as unrefined sugar in India) and half of the chopped cilantro leaves.
6. Boil for about 10 minutes and then add the salt and the remaining cilantro leaves.
   Remove from heat and serve hot with rice or any prep of your choice.
7. Since Rhubarb has a very tart taste, you don't need to add any tamarind or tomato to this sambar. This dish serves well with any basic prep like rice, quinoa, idly or dosas.

Did You Make This Recipe?

How did it go? Tag me on Instagram at @vitalfairliving.

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