Dhal or ''Sambar''
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.