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) - 3/4 cup OR can use 1 onion cut into big cubes
Mustard seeds - 1.5 tsp
Fenugreek seeds - 1/2 tsp
Sambar powder (I used sakthi brand) - 1.5 tsps
Turmeric powder - 1 tsp
Curry leaves - 2 stems
Tamerind - 1 tsp size ball
Asafoetida(hing) powder - 1.5 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. close and cook.
  • once the onions start to brown add the fenugreek seeds. saute for a few seconds and then add the sambar powder.( 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. 
  • 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.cook for another 5 mins and then switch off the flame. 

1 comment:

  1. Of course, sambar is comfort food! You can make a big pot and survive on it for many many days!

    ReplyDelete


LinkWithin

Printfriendly