Dhal (Sambar)

Serves 4 – 6

Ingredients:

Spices (A) – To boil

• Toor dhal  (split pigeon pas) – 2 rice cooker cups
• Cumin seeds – 1 teaspoon
• Garlic – 1/2 pod (crushed with skin on
• Cooking oil – 1 tablespoon ( coconut oil or olive oil preferably)
• Salt to taste
• Turmeric powder – approx. 1/4 -1/2 teaspoon

Spices 

• Chilly powder – 1 level teaspoon
• Sambar powder – 1 teaspoon
• Hing or asafoetida – 1/4 – 1/2 teaspoon (according to taste)
• Tamarind paste – 1 tablespoon or according to taste

Vegetables

• Potatoes, drumsticks vegetable (great flavour!)
• Green chillies – approx. 4 ( according to taste)
• Tomatoes – 1 large
• A small mango – /2 or 3/4 ripe (skip the tamarind if using mangoes)

 Saute

• Fennel seeds – 1 teaspoon
• Mustard seeds – 1/2 teaspoon
• Dry chillies – 2 to 4 ( according to taste)
• Curry leaves – 2 sprigs
• Shallots – approx. 12
• Oil/ghee – 1 to 2 tablespoons

Method:

1. Wash & soak toor dhal for approx. 30 mins or longer until it is nearly cooked but not mashed.
2. Boil A on slow flame. Don’t cover as it foams over.
3. When the dhal is ¾ cooked, add green chillies, chilly powder, vegetables including tomatoes, potatoes and drumsticks, salt, sambar powder, tamarind paste & asafoetida (hing).
4. Cook until the vegetables are well cooked.
5.  Saute: In a separate saucepan, add oil/ghee, mustard seeds, fennel seeds, dry chillies, onions and curry leaves.
6. Cook until it is golden brown and fragrant.
7. Add this to the dhal & cover. Leave it to boil & switch off the stove. Add a teaspoon of melted ghee for flavour.
8. Uncover the  pot for a few mins and cover again. Garnish with chopped coriander leaves.

NB:   Alternatively, you can use a range of vegetables like aubergines, bottle gourds and radishes.