SAMBAR - LENTIL CURRY

Sambar is a south Indian curry made from yellow lentils. It is slightly sour and tempered with some dry spices.........Its very famous in the south and is a comfort food for most Indians. A bowl of hot rice, topped with Sambar...........and maybe a dollop of ghee...potato fry and poppadums! If you're a sucker for south Indian food I can see your mouth watering already!!!!!!

Watch out for the recipe for the yummy looking potato fry(in the picture below) in the next post!Keep drooling till then peeps!!!!!!!!!!!Have a lovely week ahead............

INGREDIENTS:

Toor dal - 1 cup

Small onions (shallots) - 1 cup OR can use 1 onion cut into big cubes

Mustard seeds - 1.5 tsp

Fenugreek seeds - 1/4 tsp

Sambar powder (I used aachi brand) - 1 and 1/2 tbsps

Turmeric powder - 1 tsp

Curry leaves - 1 stem

Tamerind - 1 ping ball sized ball

Asafoetida(hing) powder - 1/4 tsp

Fresh coriander leaves, chopped - 2 tbsps

PROCESS:

• wash the toor dal and cook it along with the turmeric powder  in a pressure cooker (make sure the water level is about 2 inches above the dal) till its cooked and mashed completely. If you dont have a pressure cooker, no worries......... just cook it in a saucepan although it will take a longer time. 
• In a small bowl soak the tamerind in about 1 cup of water. extract the juice and keep aside.
• In a wok heat some oil. Add the mustard seeds. Once it starts to splutter add the onions and curry leaves. 
• next add in the fenugreek seeds. saute.( Dont let the fenugreek brown too much or else it will taste bitter)
• Add the tomatoes and give it a good stir. Add the salt and close n cook. Let the ingredients nicely cook in the oil. 
• add in the sambar powder. cook for 2 minutes.
• Once the tomatoes have become soft and mushy add the tamerind water. Let it cook on slow for a few minutes. 
• Pour in the cooked lentils and cook further till you reach the desired consistency. Add the asafoetida powder and the coriander leaves  and then switch off the flame.