Name: Dhal or ''Sambar''
Prep time: 30 min
Cook time: 30 min
Ingredients: 1½ cups ''toor'' dhal (split pigeon peas).; 1 tsp cumin seeds.; ½ pod of garlic ((crushed with skin on).); 1 tbsp coconut oil or olive oil.; Salt to taste.; ⅓ tsp Turmeric powder.; ⅓ tsp asafoetida or ''hing '' powder.; 1 tsp chilli powder.; 1 tsp ''sambar'' powder.; ⅓ tsp asafoetida ("Hing"), (solid pieces or powder.); 1 tbsp tamarind pulp, ((according to taste).); 1 large potato. (cut into medium sized pieces.); 1 drumsticks vegetable, (cut into medium pieces (great flavour!).); 4 green chillies, (slit half way. ); 1 large tomato (dice into medium pieces.); 1 small mango half ripe / three quarter ripe (dice into medium sized pieces (skip the tamarind if using mangoes).); 1 tsp fennel seeds; ½ tsp mustard seeds; 2 dry chillies, ((mild Kashmiri or hot chilli).); 2 sprigs of curry leaves; 10 shallots or 1 medium sized onion, (sliced thinly.); 4 tbsp coconut oil or olive oil.; 2 tbsp ghee.; 1/3 cup coconut milk ((optional).)

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Dhal or ”Sambar”

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Prep Time 30

Cook Time 30

Course Main Course

Cuisine Indian

Servings 4

Ingredients

SPICES (A) – to boil

1½ cups ''toor'' dhal (split pigeon peas).
1 tsp cumin seeds.
½ pod of garlic (crushed with skin on).
1 tbsp coconut oil or olive oil.
Salt to taste.
⅓ tsp Turmeric powder.
⅓ tsp asafoetida or ''hing '' powder.

SPICES

1 tsp chilli powder.
1 tsp ''sambar'' powder. (sambar powder is a blend of spices made up of coriander seeds, cumin seeds, red chillies and curry leaves).
⅓ tsp asafoetida ("Hing"), solid pieces or powder.
1 tbsp tamarind pulp, (according to taste).

VEGETABLES

1 large potato. cut into medium sized pieces.
1 drumsticks vegetable, cut into medium pieces (great flavour!).
4 green chillies, slit half way.
1 large tomato dice into medium pieces.
1 small mango half ripe / three quarter ripe dice into medium sized pieces (skip the tamarind if using mangoes).

SAUTE

1 tsp fennel seeds
½ tsp mustard seeds
2 dry chillies, (mild Kashmiri or hot chilli).
2 sprigs of curry leaves
10 shallots or 1 medium sized onion, sliced thinly.
4 tbsp coconut oil or olive oil.
2 tbsp ghee.

Extra ingredient to enhance flavour

1/3 cup coconut milk (optional).

Instructions

Wash & soak ''toor'' dhal for approx. 30 mins or longer until it is nearly cooked but not mushy. Add enough water to fully cover the dhal.
Boil A on slow flame. Don’t cover as it foams over.
When the dhal is ¾ cooked, add green chillies, chilly powder, vegetables including tomatoes, potatoes and drumsticks, salt, sambar powder, & asafoetida.
When it starts to boil, add in the tamarind pulp. Allow the vegetables to be cooked until they are soft. Add enough water to cover the vegetables.
Add the coconut milk. It enhances the flavour.
Saute: In a separate saucepan, add cooking oil, mustard seeds, fennel seeds, dry chillies, onions and curry leaves.
Cook until it is nearly golden brown and fragrant.
Add this to the dhal & cover. Leave it to boil & switch off the stove. Add 2 tablespoons of melted ghee for flavour. Cover it.
Uncover the pot for a few mins, stir well and cover again. Garnish with chopped coriander leaves.

Notes

Alternatively, you can use a range of vegetables like aubergines, bottle gourds and radishes.
Dhal curry or ”sambar” should not be too thick. If it is, add some water to dilute it but not to a soup consistency.
It is meant to be slightly mild and should not be sour.

Keyword dhal, dhal curry, lentil, lentil curry, sambar, sambar curry

Dhal