Wednesday, January 5, 2011

Sambar ( Indian Dhal Curry)

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. 

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

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.

1 comment:

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


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