The humble sambar (Spinach/Bayam Sambar). The must for most Indians. Like the main calling for a vegetarian meal (Sodhi/Coconut Milk Stew & Instant Rasam) most of the time? For me personally, sambar has taken a toll on me. Why? Oh-god. The years of literally eating sambar cooked by mummy dearest until I really can't stand sambar anymore. Of course, without a doubt, this Indian man I am married to? Sambar is still his best friend and me faithfully making (Dalca/Dhal Mutton Curry). Sambar for rice, sambar for tosai, sambar for idli, sambar for roti canai and sambar and sambar. I don't think there will be the end to sambar in my house or who knows, the future may hold a different food picture. For the time being however, this is sambar. Lentil/dal cooked alongside spices, radish, tomato, seasoned by tamarind juice and scented with coriander leaves and curry leaves.
Ingredients:
1 1/2 cup yellow dhal/lentils - soak for at least 1/2 hour and rinse
1 radish (about 300g) - remove skin and cut into chunks
8 small shallots - remove skin
6 pips garlic - remove skin and lightly crush
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 - slice
3tbsp oil
1 litre water
Salt for taste
Method:
Simmer dhal with enough water to soften.
Keep it 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.
Simmer dhal with enough water to soften.
Keep it 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) and tamarind juice.
Add chilli powder and turmeric powder.
Season with salt.
Stir and simmer until radish becomes soft.
Off the heat and combine in coriander leaves.
Pour water (suggested 1 liter) and tamarind juice.
Add chilli powder and turmeric powder.
Season with salt.
Stir and simmer until radish becomes soft.
Off the heat and combine in coriander leaves.
Love the vibrant color......dal looks tasty and tempting too!!
ReplyDelete