Sambar/Indian Dal Curry is the safest dish in my house. I mean I know my half will not complain. He loves sambar and he must have some sort of gravy dish to banjir/flood over rice. Well, what can you expect from a typical Indian man for that's how it is. That's why there's been a number of sambar recipes I have shared so far (spinach sambar, sambar/Indian dhal curry, fish sambar, murungakka sambar and ney sambar).
For this one, I used masoor dal - small orangey dal that softens quite fast. Soaked for about 20 minutes only. In fact without soaking, it cooks quite fast too. With the dhal, its carrot, spices, curry leaves and yoghurt for a nice tinge of natural sourness. Sambar is truly a versatile dish for it can be eaten with rice, bread, tosai, idli etc etc.
1 cup masoor dal - soaked for 20 minutes and rinsed
1 medium size carrot - remove skin and cut into medium size pieces/cubed
5 shallots - remove skin
1/2 inch ginger - sliced thinly
1 1/2 tsp turmeric/kunyit powder
1 1/2 tsp (more if you like) curry powder
1 1/2 tsp coriander powder
3 sprigs curry leaves - shredded/sliced
2-3 dried red chilies - cut into pieces
1 tsp black mustard seeds
2 tbsp oil
2 tbsp oil
Add dal, shallots, ginger and turmeric in a pot.
Pour about 3 cups of water.
Simmer and cook till dal is half cooked.
Add carrot, coriander powder and chilli powder.
Season with salt.
Stir and simmer (about 5 mins)
Note: longer if you prefer really soft carrot.
In another pan, heat oil and temper curry leaves, chillies and mustard seeds.
Tip into sambar mixture.
Off the heat and stir in yoghurt.
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