Thursday, February 11, 2010

Spinach (bayam) Sambar/Dhal Curry


The sambar story. Like a standard food story in most Indian households. In my house too. Though I must tell you that I am really quite tired of sambar/Indian dal curry. What do you expect? Almost so often until sometimes you can't take it anymore. Then again, if your husband is an Indian husband, you better continue making sambar. Otherwise? These Indian husbands, they never get tired of sambar. Must be because sambar is already embedded in their genes. Most probably. The sambar style today? Spinach Sambar. Leafy veggie sambar. Laced with coconut milk and wondrous aroma of spices Spinach Sambar.

Ingredients:
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 (slice thinly)
5 garlic (crushed)
1 teaspoon kunyit/turmeric powder
1/2 cup coconut milk
2 tbsp oil
Salt for taste.

For Tempering
½ medium size onion (slice thinly)
3 dried red chillies (broken into pieces)
1 handful curry leaves
1 teaspoon mustard seeds
1 teaspoon jintan manis (cumin seeds)
Method
In a medium size pot, add dhal, 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.
Meanwhile, in another pan, heat 2 tablespoons of oil.
When oil is heated, add tempering ingredients. Quickly fry and tip into dhal mixture.
Stir and remove from heat.



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