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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":543,"pronunciation":570,"substitutions":571,"slug":588,"title":589,"shortTitle":590,"nativeName":591,"romanized":592,"countrySlug":593,"region":594,"baseServings":595,"prepMinutes":596,"cookMinutes":597,"difficulty":598,"course":599,"diet":602,"mainIngredients":606,"images":607,"keywords":617,"publishedAt":622,"updatedAt":622,"authorSlug":623,"summary":624,"localeSlug":588,"alternates":625},[394,397,400,403,406],{"answer":395,"question":396},"Sambar is a thick lentil stew: cooked toor dal plus vegetables, soured with tamarind and flavoured with a ground blend of coriander, chilli and fenugreek. Rasam is a thin, peppery broth built on tamarind and tomato with black pepper and cumin, containing little or no dal, and it is drunk or poured over rice rather than eaten as a stew. In a South Indian meal both appear, rasam after sambar.","What is the difference between sambar and rasam?",{"answer":398,"question":399},"Yes. Soak the toor dal for 30 minutes and simmer it in a covered saucepan with plenty of water for 45–55 minutes, until the lentils collapse when pressed against the side of the pan. It takes longer and needs topping up with hot water, but the result is identical. A pressure cooker just does it in 15 minutes.","Can I make sambar without a pressure cooker?",{"answer":401,"question":402},"Almost always undercooked tamarind or undercooked spice powder. Tamarind extract needs at least five minutes of simmering on its own before the dal goes in, and a raw spice blend needs to cook in the pot for a few minutes more. If you use shop-bought sambar powder, frying it briefly in the tempering oil fixes the dusty taste.","Why does my sambar taste raw or harsh?",{"answer":404,"question":405},"Drumstick, shallots, aubergine, carrot, pumpkin, okra, radish, chayote and tomato are all standard, and most cooks use three or four rather than everything at once. Avoid strongly flavoured vegetables such as broccoli or cabbage, and add each one according to how long it takes to soften.","Which vegetables can go into sambar?",{"answer":407,"question":408},"The recipe as written is vegan, since the tempering uses sesame or coconut oil rather than ghee. It is naturally gluten-free apart from one catch: most commercial asafoetida (hing) is cut with wheat flour, so buy a gluten-free brand or leave it out if that matters to you.","Is sambar vegan and gluten-free?",[410,411,412,413,414,415],"Cook the toor dal until it is genuinely mushy and whisk it smooth. Sambar has no thickener other than dissolved lentils, so half-cooked dal gives you thin, grainy broth.","Add vegetables in order of hardness: carrot and drumstick first, aubergine and pumpkin next, okra and tomato last. All-at-once cooking turns half of them to pulp.","Fry okra separately in a little oil before it goes in if you dislike its slipperiness — the tamarind helps, but a quick fry helps more.","Simmer the tamarind water on its own for at least five minutes before the dal joins it. Raw tamarind tastes harsh and metallic; cooked tamarind tastes round and fruity.","Make the tadka in a small pan and pour it over at the very end, then cover the pot for a minute so the curry-leaf aroma stays in.","Gingelly (Indian sesame) oil or coconut oil for the tempering, not olive oil — the fat is a flavour here, not just a medium.","🥣","Sambar is a soupy stew of split pigeon peas soured with tamarind, thickened only by the lentils themselves, and flavoured by a roasted spice blend ground with coriander seed, dried chillies, fenugreek and lentils. Vegetables — shallots, aubergine, drumstick, carrot, okra — cook in the tamarind water until tender, then everything simmers together for a few minutes so the sour, the earthy and the spicy stop being separate things. The finish is a tadka of mustard seeds and curry leaves crackling in hot oil, poured over the pot. It tastes tangy, savoury and gently hot, it is eaten across South India at least once a day, and it is the single most useful South Indian recipe to learn.","Sambar is the everyday spine of Tamil, Kannada, Telugu and Malayali cooking, and its usefulness explains its reach: one pot covers rice at lunch, idli at breakfast and dosa at any hour, changing character only by how thin it is made and which vegetables go in. A thicker, sweeter tiffin sambar goes with idli and vada; a looser, sharper one is mixed into the first course of a rice meal with a spoon of ghee and eaten by hand.\n\nThe popular origin story credits the Thanjavur court of the Marathas and a prince named Sambhaji who supposedly improvised a soured dal with tamarind. Food historians treat this as folklore rather than record — the tale is repeated far more confidently than the evidence supports, and souring lentils with tamarind is an old and widespread South Indian habit that needs no royal inventor. What is beyond argument is that tamarind, curry leaves, mustard seed and asafoetida form a flavour signature the region has used for centuries, and that sambar is where all four meet.\n\nRegional versions differ enough to argue about. Tamil Nadu keeps the ground blend simple and sharp, and Kumbakonam-style cooks grind fresh spices for each pot. Udupi and coastal Karnataka lean sweeter, adding jaggery and grinding coconut into the masala. Kerala's varutharacha sambar roasts coconut to a deep brown before grinding it in, which makes a darker, nuttier stew; Palakkad Iyer cooking has its own distinct version again. Households also keep the vegetable choice seasonal and personal — vengaya sambar made only with small pearl onions is a classic in its own right, and drumstick is the one vegetable many cooks refuse to leave out.","Sambar keeps 3 days refrigerated and the flavour deepens by the second day. It thickens as it stands, so loosen with hot water when reheating and check the salt again — dal absorbs seasoning as it sits. Reheat gently on the stove; a hard boil breaks the vegetables apart. It freezes for 2 months, though okra and aubergine go soft, so freeze a vegetable-light batch and add fresh vegetables when you reheat it.",[421,422,423,424],"Grinds the sambar powder fresh from whole spices, which is the difference between good sambar and a beige one.","Cooks the vegetables in the tamarind water, not in the dal, so they hold their shape instead of dissolving.","Gives a clear doneness signal for the tamarind — the raw, sharp edge has to cook off before the dal goes in.","One pot of dal and a tadka, ready in about an hour, and it feeds idli, dosa or rice equally well.",[426,427,428,429],"Pressure cooker or heavy saucepan","Small tempering pan","Spice grinder or mortar","Whisk",{"fat":431,"carbs":432,"fiber":433,"sugar":431,"sodium":434,"protein":435,"calories":436,"estimated":8},6,33,9,620,11,230,[438],"Steamed rice with a spoon of ghee, or idli and dosa at breakfast, with coconut chutney and a fried papad on the side.",[440,443,446],{"name":441,"description":442},"Varutharacha sambar (Kerala)","Grated coconut is roasted with the spices until deep brown, then ground to a paste and stirred in. Darker, nuttier and considerably richer.",{"name":444,"description":445},"Vengaya sambar","Made only with small pearl onions or shallots, left whole so they turn sweet and silky. A Tamil household classic that needs no other vegetable.",{"name":447,"description":448},"Tiffin sambar","Thicker, milder and slightly sweet, made without tamarind or with very little, and served specifically with idli, vada and pongal rather than rice.",[450,456,461,466,472,475,478,482,485,488,492,495,500,503,505,508,512,515,518,521,525,529,532,534,535,538],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},200,"lentils","toor dal (split pigeon peas), rinsed","g","For the dal",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},0.5,"turmeric","ground turmeric","tsp",{"qty":462,"ref":463,"name":464,"note":465,"unit":454,"group":455},25,"tamarind","seedless tamarind, a walnut-sized lump","Soaked in 250 ml hot water and squeezed out",{"qty":467,"ref":468,"name":469,"unit":470,"group":471},2,"coriander-seed","coriander seeds","tbsp","For the sambar powder",{"qty":473,"name":474,"unit":470,"group":471},1,"chana dal (split bengal gram)",{"qty":431,"name":476,"unit":477,"group":471},"dried red chillies, preferably mild Byadgi or Kashmiri","piece",{"qty":457,"ref":479,"name":480,"note":481,"unit":460,"group":471},"fenugreek","fenugreek seeds","More than this and the sambar turns bitter",{"qty":457,"ref":483,"name":484,"unit":460,"group":471},"black-pepper","black peppercorns",{"qty":457,"ref":486,"name":487,"unit":460,"group":471},"cumin","cumin seeds",{"qty":489,"ref":490,"name":491,"unit":477,"group":471},10,"curry-leaves","curry leaves",{"qty":467,"ref":493,"name":494,"unit":470,"group":471,"optional":8},"coconut","grated coconut, fresh or frozen",{"qty":496,"ref":497,"name":498,"unit":477,"group":499},12,"onion","small shallots or pearl onions, peeled and left whole","For the vegetables",{"qty":473,"ref":501,"name":502,"unit":477,"group":499},"carrot","carrot, in thick batons",{"qty":473,"name":504,"unit":477,"group":499,"optional":8},"drumstick (moringa pod), in 6 cm lengths",{"qty":473,"ref":506,"name":507,"unit":477,"group":499},"eggplant","small aubergine, in wedges",{"qty":509,"ref":510,"name":511,"unit":477,"group":499,"optional":8},8,"okra","okra, topped and halved",{"qty":473,"ref":513,"name":514,"unit":477,"group":499},"tomato","tomato, in wedges",{"qty":473,"ref":516,"name":517,"unit":477,"group":499},"green-chili","green chilli, slit lengthways",{"qty":473,"name":519,"note":520,"unit":460,"group":499},"jaggery or brown sugar","Balances the tamarind rather than sweetening the pot",{"qty":522,"name":523,"unit":524,"group":499},null,"salt","to taste",{"qty":467,"ref":526,"name":527,"unit":470,"group":528},"sesame-oil","gingelly (Indian sesame) oil or coconut oil","For the tempering",{"qty":473,"ref":530,"name":531,"unit":460,"group":528},"mustard-seed","black mustard seeds",{"qty":467,"name":533,"unit":477,"group":528},"dried red chillies, broken in half",{"qty":496,"ref":490,"name":491,"unit":477,"group":528},{"qty":473,"name":536,"unit":537,"group":528},"asafoetida (hing)","pinch",{"qty":539,"ref":540,"name":541,"unit":470,"group":542},3,"cilantro","coriander leaves, chopped","To finish",[544,549,554,558,563,567],{"tip":545,"text":546,"title":547,"timerSeconds":548},"A splash of oil in the cooking water stops the dal foaming over.","Pressure cook the toor dal with the turmeric and 600 ml water for 4 whistles, or simmer covered for 45–55 minutes, until the lentils have completely lost their shape. Whisk the cooked dal smooth — it should pour like thin cream with no whole lentils left.","Cook the dal to mush",900,{"tip":550,"text":551,"title":552,"timerSeconds":553},"Grinding warm spices makes a paste and clogs the grinder — let them cool properly.","Dry-roast the coriander seeds, chana dal, dried chillies, fenugreek, peppercorns, cumin and curry leaves in a small pan over medium-low heat for 4–5 minutes, until the dal turns golden and the mixture smells toasty rather than green. Cool completely, add the coconut if using, and grind to a coarse powder.","Roast and grind the sambar powder",300,{"text":555,"title":556,"timerSeconds":557},"Squeeze the soaked tamarind hard and strain its liquid into a pot with 300 ml water, the shallots, carrot, drumstick, green chilli, jaggery and salt. Boil for 8 minutes, then add the aubergine and cook 5 minutes more, until the tamarind smells fruity instead of sharp and the carrot yields to a knife tip.","Simmer the vegetables in tamarind water",780,{"tip":559,"text":560,"title":561,"timerSeconds":562},"Adjust with hot water: pourable for rice, a little thicker for idli and dosa.","Add the okra and tomato, cook 3 minutes, then pour in the whisked dal with the ground sambar powder. Simmer uncovered for 8–10 minutes, stirring now and then, until the stew thickens slightly and stops tasting of separate parts — it should coat a spoon thinly and taste sour, savoury and warm at once.","Bring dal and vegetables together",600,{"text":564,"title":565,"timerSeconds":566},"Heat the sesame oil in a small pan until it shimmers, add the mustard seeds and wait for them to pop and jump — about 20 seconds. Add the broken dried chillies, curry leaves and asafoetida and pull the pan off the heat the moment the leaves crackle and go glossy, before they brown.","Make the tempering",60,{"text":568,"title":569},"Tip the whole tempering, oil and all, into the sambar and cover the pot immediately for 2 minutes so the aroma settles in. Stir once, scatter with coriander leaves, and taste for salt before serving hot.","Pour over and rest","SAHM-bahr",[572,576,580,584],{"note":573,"swap":574,"original":575},"Entirely acceptable and what many South Indian homes use on weekdays. Fry it in the tadka oil for 20 seconds before adding it so it does not taste dusty.","3 tbsp shop-bought sambar powder","Freshly ground sambar powder",{"note":577,"swap":578,"original":579},"Red lentils cook faster and give a smoother, milder sambar. The flavour is a little flatter but perfectly good.","Masoor dal (red lentils), or half toor and half moong dal","Toor dal (split pigeon peas)",{"note":581,"swap":582,"original":583},"Lime is a genuine compromise rather than a swap: it is sharp where tamarind is deep and fruity. Add it at the end, never at the start.","2 tbsp tamarind concentrate, or the juice of 1½ limes added off the heat","Tamarind",{"note":585,"swap":586,"original":587},"Drumstick is sold frozen in Indian shops and worth seeking out — you scrape the soft inside out with your teeth and discard the fibrous shell.","Extra carrot and a few green beans","Drumstick (moringa pods)","sambar","Sambar (South Indian Tamarind Lentil and Vegetable Stew)","Sambar","சாம்பார்","Sāmbār","india","Tamil Nadu, Karnataka and Kerala",4,20,40,"easy",[600,601],"soup","main",[603,604,605],"vegetarian","vegan","dairy-free",[452,463,490,530,506],[608,611,613,615],{"alt":609,"src":610},"Bowl of South Indian sambar with shallots, aubergine and drumstick in tamarind lentil broth, curry leaves on top","\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-1x1.jpg",[588,618,463,619,620,491,621],"toor dal","south indian","lentil stew","vegan indian","2026-08-19","dishroute-kitchen","The daily lentil stew of South India: soft toor dal loosened with tamarind water, cooked with vegetables and freshly ground sambar powder, then hit with a mustard-seed tempering.",{"en":626},"\u002Frecipe\u002Fsambar",{"items":628,"total":489,"page":473,"limit":918,"hasMore":919},[629,666,701,730,758,788,821,850,879,908],{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"romanized":634,"countrySlug":593,"region":635,"baseServings":595,"prepMinutes":636,"cookMinutes":637,"restMinutes":637,"difficulty":638,"course":639,"diet":642,"mainIngredients":644,"images":649,"keywords":659,"publishedAt":622,"updatedAt":622,"authorSlug":623},"aloo-paratha","Aloo Paratha (Punjabi Potato-Stuffed Flatbread)","Aloo Paratha","ਆਲੂ ਪਰੌਂਠਾ","Aloo paranthaa","Punjab",35,30,"medium",[640,641],"bread","breakfast",[603,643],"nut-free",[645,646,647,648],"potato","flour","ghee","yogurt",[650,653,655,657],{"alt":651,"src":652},"Blistered whole-wheat aloo paratha torn open to show spiced potato filling, with yogurt and mango pickle","\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-1x1.jpg",[660,661,662,663,645,664,665],"aloo paratha","stuffed paratha","punjabi breakfast","indian flatbread","tava","atta",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"romanized":671,"countrySlug":593,"region":672,"baseServings":595,"prepMinutes":462,"cookMinutes":673,"restMinutes":674,"difficulty":638,"course":675,"diet":676,"mainIngredients":678,"images":682,"keywords":692,"publishedAt":700,"updatedAt":700,"authorSlug":623},"butter-chicken","Butter Chicken (Murgh Makhani)","Butter Chicken","मुर्ग़ मक्खनी","Murgh makhani","Delhi \u002F Punjab",45,240,[601],[677,643],"gluten-free",[679,513,680,681],"chicken","butter","heavy-cream",[683,686,688,690],{"alt":684,"src":685},"Butter chicken pieces in a glossy orange tomato-cream sauce with a swirl of cream and cilantro","\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-1x1.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-4x3.jpg",[693,694,695,696,697,698,699],"butter chicken","murgh makhani","indian curry","delhi","moti mahal","tandoori","makhani sauce","2026-08-18",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"romanized":706,"countrySlug":593,"region":707,"baseServings":595,"prepMinutes":708,"cookMinutes":597,"difficulty":598,"course":709,"diet":710,"mainIngredients":711,"images":713,"keywords":723,"publishedAt":700,"updatedAt":700,"authorSlug":623},"chana-masala","Chana Masala (North Indian Chickpea Curry)","Chana Masala","चना मसाला","Chanā masālā","Punjab \u002F North India",15,[601],[604,603,677,605,643],[712,513,497],"chickpeas",[714,717,719,721],{"alt":715,"src":716},"Chickpea curry in a thick reddish-brown masala gravy topped with cilantro and ginger slivers","\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-1x1.jpg",[724,725,726,621,727,728,729],"chana masala","chickpea curry","chole","punjab","amchur","onion tomato masala",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"romanized":735,"countrySlug":593,"region":736,"baseServings":595,"prepMinutes":489,"cookMinutes":597,"difficulty":598,"course":737,"diet":738,"mainIngredients":739,"images":741,"keywords":751,"publishedAt":700,"updatedAt":700,"authorSlug":623},"dal-tadka","Dal Tadka (Yellow Lentils with Sizzling Tempering)","Dal Tadka","दाल तड़का","Dāl taṛkā","North India",[601,600],[603,677,643],[452,740,513],"garlic",[742,745,747,749],{"alt":743,"src":744},"Bowl of creamy yellow dal topped with a sizzled ghee tempering of cumin, garlic and red chiles","\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-1x1.jpg",[752,753,452,754,755,756,757],"dal tadka","yellow dal","tadka","tempering","dhaba","indian vegetarian",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":593,"region":764,"baseServings":431,"prepMinutes":462,"cookMinutes":765,"difficulty":598,"course":766,"diet":768,"mainIngredients":769,"images":772,"keywords":782,"publishedAt":622,"updatedAt":622,"authorSlug":623},"gajar-ka-halwa","Gajar Ka Halwa (North Indian Carrot Milk Pudding)","Gajar Ka Halwa","गाजर का हलवा","Gājar kā halwā","Punjab, Delhi and the North",65,[767],"dessert",[603,677],[501,770,647,771],"milk","cardamom",[773,776,778,780],{"alt":774,"src":775},"Bowl of deep orange carrot halwa topped with fried cashews, pistachios and raisins, glossy with ghee","\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-1x1.jpg",[783,784,785,786,787,771,647],"gajar ka halwa","carrot halwa","indian dessert","winter sweet","punjabi",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"romanized":793,"countrySlug":593,"region":794,"baseServings":431,"prepMinutes":673,"cookMinutes":795,"restMinutes":674,"difficulty":796,"course":797,"diet":798,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":622,"updatedAt":622,"authorSlug":623},"hyderabadi-biryani","Hyderabadi Kacchi Biryani (Dum-Cooked Mutton and Saffron Rice)","Hyderabadi Kacchi Biryani","حیدرآبادی بریانی","Hyderabadi kacchi gosht ki biryani","Hyderabad, Telangana",70,"hard",[601],[799,643],"halal-friendly",[801,802,648,497,647],"lamb","rice",[804,807,809,811],{"alt":805,"src":806},"Open pot of Hyderabadi biryani showing saffron-streaked basmati over bone-in mutton with fried onions and mint","\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-1x1.jpg",[814,815,816,817,818,819,820],"hyderabadi biryani","kacchi biryani","dum biryani","mutton biryani","basmati","saffron","deccan",{"slug":822,"title":823,"shortTitle":824,"nativeName":825,"romanized":826,"countrySlug":593,"region":827,"baseServings":595,"prepMinutes":637,"cookMinutes":597,"restMinutes":828,"difficulty":796,"course":829,"diet":830,"mainIngredients":831,"images":832,"keywords":842,"publishedAt":622,"updatedAt":622,"authorSlug":623},"masala-dosa","Masala Dosa (Fermented Rice Crepe with Potato Masala)","Masala Dosa","ಮಸಾಲೆ ದೋಸೆ","Masale dose \u002F masala dosai","Karnataka and Tamil Nadu",960,[641],[603,677,643],[802,645,497,647],[833,836,838,840],{"alt":834,"src":835},"Golden crisp masala dosa folded over yellow potato filling, with coconut chutney and sambar alongside","\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero.jpg",{"alt":834,"src":837},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-16x9.jpg",{"alt":834,"src":839},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-4x3.jpg",{"alt":834,"src":841},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-1x1.jpg",[843,844,845,846,847,848,849],"masala dosa","dosa","south indian breakfast","fermented batter","urad dal","potato masala","udupi",{"slug":851,"title":852,"shortTitle":853,"nativeName":854,"romanized":855,"countrySlug":593,"region":856,"baseServings":595,"prepMinutes":596,"cookMinutes":597,"difficulty":598,"course":857,"diet":859,"mainIngredients":860,"images":863,"keywords":873,"publishedAt":622,"updatedAt":622,"authorSlug":623},"pav-bhaji","Pav Bhaji (Mumbai Mashed Vegetables with Buttered Rolls)","Pav Bhaji","पाव भाजी","Pāv bhājī","Mumbai, Maharashtra",[858,601],"street-food",[603],[645,861,862,513,680],"cauliflower","peas",[864,867,869,871],{"alt":865,"src":866},"Bowl of red pav bhaji topped with melting butter, raw onion and coriander, with buttered toasted rolls alongside","\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero.jpg",{"alt":865,"src":868},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-16x9.jpg",{"alt":865,"src":870},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-4x3.jpg",{"alt":865,"src":872},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-1x1.jpg",[874,875,757,876,877,878,680],"pav bhaji","mumbai street food","bhaji","maharashtra","tawa",{"slug":880,"title":881,"shortTitle":882,"nativeName":883,"romanized":884,"countrySlug":593,"region":885,"baseServings":595,"prepMinutes":596,"cookMinutes":886,"difficulty":638,"course":887,"diet":888,"mainIngredients":889,"images":890,"keywords":900,"publishedAt":622,"updatedAt":622,"authorSlug":623},"rogan-josh","Rogan Josh (Kashmiri Red Lamb Curry)","Rogan Josh","روگن جوش","Rogan josh","Kashmir Valley",95,[601],[677,799,643],[801,648,647],[891,894,896,898],{"alt":892,"src":893},"Deep red Kashmiri rogan josh with bone-in lamb pieces in a glossy thin sauce, served beside basmati rice","\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero.jpg",{"alt":892,"src":895},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-16x9.jpg",{"alt":892,"src":897},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-4x3.jpg",{"alt":892,"src":899},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-1x1.jpg",[901,902,903,904,905,906,907],"rogan josh","kashmiri curry","lamb curry","kashmiri chili","fennel","yogurt curry","braise",{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"romanized":592,"countrySlug":593,"region":594,"baseServings":595,"prepMinutes":596,"cookMinutes":597,"difficulty":598,"course":909,"diet":910,"mainIngredients":911,"images":912,"keywords":917,"publishedAt":622,"updatedAt":622,"authorSlug":623},[600,601],[603,604,605],[452,463,490,530,506],[913,914,915,916],{"alt":609,"src":610},{"alt":609,"src":612},{"alt":609,"src":614},{"alt":609,"src":616},[588,618,463,619,620,491,621],24,false,1788563755430]