Friday, April 25, 2014

Masoor Dal Carrot Sambar (Indian Dal Curry)

Sambar/Indian Dal Curry is the safest bet. Its safe because I absolutely know that my other half-half will happily tuck in. I guess not only him, but maybe every other Indian husband out there will be happy as well. Basically, I think Indians are accustomed to gravy over rice, therefore, sambar will never fail in that count. So, to speak further, I am sure you now can gasp why I have already rolled out various types of sambar (spinach sambar, sambar/Indian dhal curry, fish sambarmurungakka sambar and ney sambar). Lentils or beans (Dhal Bitter Gourd Curry, Dhal Vegetable Soup, Green Beans Sweet Porridge, Yellow Moong Dal Payasam & Lentil Vadai) are obviously the way to sambar, one which you can also use for other dishes (Dhal Rice, Dhal Mutton Curry, Spinach Dhal Curry, Green Moong Dhal Curry, & Cabbage Dal Stir Fried). For this Masoor Dal Carrot Sambar, its the small orangey dal that cooks quite fast, even if you don't soak. Alongside dhal, you will also notice that I have added carrot (Cucumber Carrot Pickle & Carrot Cucumber Salad), spices, curry leaves and yogurt (Indian Yogurt SoupMoor Kolambu) for a nice natural sourness tinge. Sambar is truly a versatile dish, dances well alongside rice, bread, tosai, idli etc etc. 

1 cup masoor dal - soaked for 10 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

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 yogurt
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  1. lovely addition of carrot in dal, love to try this soon.

  2. Loved ur recipe Navi n pics look great too,, I totally love Sambars,, yum yum :)

  3. Dal with curd! your creation are beyond my imagination .

  4. One of my favorites! Looks so comforting!

  5. Hello, this is really nice post and also your blog!
    do you want to follow each other?
    I'll wait here. If so, follow me and let me know and i'll follow back for sure!

  6. pictures r too good...never try samber with masoor dal..

  7. Nava sambhar with yogurt looks very new to me .I will try it next time...You can also add lemon juice instead of yogurt/tamarind .

  8. Delicious and healthy dal, looks very inviting..

  9. amazing clicks dear.... easy to prepare and healthy recipe, i m gonna try this soon :)

  10. Loved all the ingredients used..looks tasty...

  11. unique!! I never drank or ate this before!

  12. Addition of carrot in dal makes it more healthy and tempting.......good version of making ur clicks...... :)

  13. This looks so good, I've always wanted to try this!

  14. A nice change from the usual sambhar. Looks delicious. Will give it a try.

  15. Looks yummy, colorful and mouth watering.

  16. looks soo yummy the pics too..

    my recent one :

  17. Love the colors!! Dal looks so tasty..Something that I would like to make..

  18. I love to have dal like this. Carrot is a favourite addition. Beautiful colours!

  19. That is precisely the reason why I like to cook with masoor dal. It cooks faster and is versatile. This is such a delicious variation and the carrot gives it a stand out colour.

  20. Love how colorful it looks I bet very delicious it taste


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