Thursday, February 11, 2010

Spinach (bayam) Sambar/Dhal Curry

The first sambar entry  and this sambar, we know and perhaps has been cooked thousands of times. Such so, sambar is ever classic for the vegetarian and non-vegetarian meals. Of course, your version may be different but hei! hei! hei!, still worth documenting and sharing.

I cup yellow dhal (soak for 15mins, wash thoroughly, drain and keep aside).
1 medium bunch of green/reddish bayam (wash and cut into big pieces)
1 medium size tomato (sliced thinly)
5 pips garlic (crushed)
1 teaspoon of kunyit/turmeric powder
1/2 cup coconut milk
2 tbsp oil
Salt for taste.

For Tempering
½ medium size onion (sliced thinly)
3 dried red chillies (broken into pieces)
1 handful curry leaves
1 teaspoon mustard seeds
1 teaspoon jintan manis (cumin seeds)
In a medium size pot, add dhall, kunyit powder, crushed garlic and  2 cups of water.
Simmer till dhal is half-cooked.
Add sliced tomato and cook until dhal turns fluffy.
Add bayam, coconut milk, salt and let it simmer.
Heat 2 tablespoons of oil in a separate wok.
When oil is heated, add tempering ingredients. Quickly fry and tip into dhal mixture.
Stir and remove from heat.
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