Monday, May 17, 2021

Nava’s Sambar/Nava’s Indian Dhal Curry


Nava. Of course. Nava K. Aka, The Crazy Lover. My-my-mind-you! I can cook. I can of course. Maybe not extended to as a Michelin starlight, starbright, kinda cooking. But? A decent meal at home. Cooked with love and basic, homestyle dishes mainly and mostly for the loved ones at home. Anyway. Or my way. Or your way. Or whoever's way? There’s only two of us in my house and food? Food is always. Forever. The food of priority towards my Indian other half-half. My Indian other half-half? Of course. As always, Indian food. The comfort food (Mysore Sambar, Andra Sambar, Drumstick Sambar & Udupi Sambar). The commonality food. The known food and the food that has been repeated, over and over again, like? To tell you the truth? I can’t even recall the number of times I have made Sambar/Indian dal curry (Palakura Pappu, Spinach Dal Curry, Bitter Gourd Sambar & Sambar). For a  fact, countless times for the years I have been married to him. Sambar again? Obviously. This time? Named as Nava K's Sambar/Nava's Dhal Curry. Furthermore? Honestly, nothing furthermore I want to say. Best will be perhaps, how about you reading all my sambar/Indian dhal curry stories in the other types of sambar recipes (Tanni Saar & Moong Dal Curry) I have linked within this intro. Right. Let's hit the recipe now. 

Ingredients   
For frying/tempering 
10 shallots - remove skin 
10 garlic - remove skin 
1 carrot - remove skin and cut 
3 potatoes - remove skin and cut 
2 green chilies - slice 
Curry leaves - as needed 
1 tsp mustard seeds

Other ingredients 
2 cups masoor dhal - rinse 
Sambar powder - as needed 
Yogurt - as needed 
Water - as needed 
Salt  per taste 

Method 
Add dal into a pot. 
Meanwhile, temper all the ingredients for tempering. 
Once done, tip into the dal.  
Stir. 
Pour water. 
Simmer and cook, to soften dhal and veggies. 
Add salt. 
Add sambar powder.  
Switch of the heat. 
Tip in yogurt and stir. 


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