Skip to main content

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. 


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.  
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.


Comments

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Malaysian Sodhi (Indian Coconut Milk Stew)

Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of  Masak Lemak ( Vegetarian Malay Spinach Coconut Stew ), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before ( Malu Kirata , Kiri Hodi , Prawn Sodhi & Cabbage Sodhi ). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most o

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself ( Spicy Ikan Bilis Potato , Sambal Tumis Ikan Bilis  &  Sambal Kentang Ikan Asin ), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me ( Salted Fish Pickle , Bean Sprouts Salted Fish  & Steamed Pork Salted Fish ). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter ( Salted Fish Bone Curry ). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below

Restoran Orkid Thai - Section 9, Shah Alam

By the third day, Iphone 7 started showing its dark side. Really a terrifying-horrible shocking discovery, it kept rebooting every now and then for no apparent reason. Obviously, I couldn’t believe my eyes. Duh! Its a brand new phone I paid from  my savings ( Da De Bak Kut Teh Subang Jaya ), never ever have I encountered such a problem with my previous faithfully yours 6 year old Iphone 5. Absolutely heart wracking, I really couldn’t find the time ( Karaikudi Chicken Curry & Fikcles Cafe Taman Tun ) to rush to the service centre amidst the busyness of getting ready for the family wedding and another travel venture ( Oats Fried Prawn s ). Keeping my fingers crossed, hoping it’s just a minor teething problem, I went ahead with shopping nearby Plaza Shah Alam and Plaza Masalam. Accompanied by my niece, we bought a couple of things and then of course, naturally, shopping is more or less regarded as synonymous with hunger throne.