Wednesday, January 5, 2011

Sambar ( Indian Dhal Curry)

Sambar of dhal curry is a common item at all Indian Restaurants. Also commonly made at home. Its such a lovely dish for rice, thosai, roti canai or anything you like. Obviously, dhal is the star ingredient. The rest are varieties of vegetables like brinjals, carrots, potatoes, long beans and the list goes on. The consistency of sambar is variable - from thick type to the light watery type.  For that, its the amount of water you add. This version of mine is - dhal with radish and scented with curry leaves and coriander leaves.

1 1/2 cup yellow dhal/lentils - soaked for at least 1/2 hour and rinsed
1 radish (about 300g)  - remove skin and cut into chunks
8 small shallots - remove skin
6 pips garlic - remove skin and lightly crushed 
1 medium size tomato - cut into 8 pieces
3 dried red chillies
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tbsp plain chilli powder (or as preferred) 
1 tsp turmeric powder 
1 tbsp thick tamarind juice
3 sprigs curry leaves
2 stalks coriander leaves - sliced
3tbsp oil
1 litre water
Salt for taste

Simmer dhal with enough water to soften.
Keep simmering over very low heat.
Heat oil in a separate wok.
When heated, add radish, shallots, tomato and garlic.
Fry and stir for about 5 mins.
Add dried chillies, curry leaves, mustard and cumin seeds.
Fry for another 1 min.  
Tip into in simmered dhal.
Pour water (suggested 1 liter), tamarind juice.
Add chilli powder and turmeric powder.
Season with salt.
Stir and simmer until radish becomes soft.
Off heat and combine in coriander leaves.
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1 comment:

  1. Love the vibrant color......dal looks tasty and tempting too!!


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