How to make Sambar/Dhal Curry(lentil curry)

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Sambar/Dhal -how to make sambar
(lentil curry)






Happy Monday peeps! I hope you guys had a wonderful weekend.

Growing up in a South Indian household, sambar was our staple dish.

Sambar has a mild spiciness yet is rich in flavour and is nutritious. It's the perfect vegetarian dish.

Usually I use Malawi dhal but other similar looking dhal will work just as fine.



Number of vegetables are traditionally used in sambar. I add carrots, potatoes, brinjal, and tomatoes. You can also add other vegetables such as white radish, drumstick,pumpkin or any vegetables that you prefer. I usually soft cook the vegetables so that all of the flavours come to a stock that makes the sambar flavorful.

Boiling in a normal pot will take up to 1 hour or so but in a pressure cooker, it will take a shorter time.

The sambar recipe here is the one which has been hand down by my mom.

INGREDIENTS:

•malawi dhal 1/2 cup

•1 inch ginger (sliced)

•3 cloves garlic( sliced)

•3 cups water

•carrot(thick slices)

•brinjal(cut to thick slices and lightly fry)

•potato(cut into big cubes)

•tomatoes(cut into 4)

•1 tbsp roasted cumin(pound)

•1/2 tbsp roasted coriander seeds (pound)

•1/2 tsp turmeric powder

•1 tsp dried chilli paste (the recipe for this is on my blog)[can be adjusted to suit your heat level]

•1 medium sized onion

• 3 dried chillies

•3-4 tbsp tamarind juice (soak 1 tbsp of tamarind in 1/3 cup of water for 15 minutes, strain the liquid)

•asafoetida (comes in powder or hardened block, I use a hardened block. Just use a little bit as it gives a strong aroma and flavour)

•1 tsp mustard seed

•1 tsp fennel seeds

•oil

•5 stalks of curry leaves


                                  METHOD:

1. Rinse and drain the lentils

2. Soak it for an hour

3. Place in a medium sized pot with ginger, garlic and water.



4. Bring to a boil then reduce heat and leave it to simmer until dhal is soft. Mash the dhal till smooth.

5. Add the vegetables to the cooked lentils.



6. Then add turmeric, coriander and cumin powder, dried chilli paste, and tamarind juice. Bring it to a boil over a small heat until the vegetables are cooked.




7. For tempering, heat oil, add mustard seeds. When it cracks,add fennel seed,sliced onions, dry chillies and curry leaves.


8.  Fry until onion is slightly brown and fragrant.

9. Transfer the fried ingredients into the cooked dhal. Cook for another 5 minutes. Turn off the heat, season with salt to taste.



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