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Recipes >> Curry Recipes > Sambhar - Lentil Curry

Sambhar - Lentil Curry

Sambhar - Lentil Curry
Prep Time
1 Hour
Cook Time

45 Mins
Serves

4
A spicy and sour lentil curry.
Viewed: 5501
Source:  KhanaPakana.com
2 Ratings
4 out of 5 stars
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Ingredients

  • Green drumsticks, chopped roughly 200 gm
  • Lentils (toor daal) 1 cup
  • Asafoetida (heeng) a pinch
  • Black lentils (urad daal) 2 tsp
  • Coconut paste 75 gm
  • Coconut water 30 ml
  • Coriander leaves, chopped 4 tsp
  • Coriander seeds 1 tsp
  • Cumin (jeera) seeds 2 tsp
  • Curry leaves 15
  • Green chillies, slit 4
  • Groundnut oil 45 ml
  • Jaggery 2 tsp
  • Mustard (sarson) seeds 1 tsp
  • Onions, sliced 180 gm
  • Red chilli powder 1 tsp
  • Salt to taste
  • Sesame (til) seeds 2.5 gm
  • Tamarind (imlee) pulp 3 tsp
  • Tomatoes, quartered 300 gm
  • Turmeric (haldi) powder 1 tsp

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Cooking Directions

  1. Wash and soak toor daal for 30 minutes.

  2. Meanwhile dissolve tamarind in 30 ml/2 tablespoons water.

  3. Pound the jaggery and soak in 30 ml/2 tablespoons coconut water.

  4. Wash and pat dry black lentils. Wash and pat dry curry leaves.

  5. Drain toor daal and put in a handi.

  6. Add 1 litre water, green drumsticks, turmeric, red chillies, green chilli powder, onions, tomatoes and salt.

  7. Boil, stirring occasionally till the daal is cooked.

  8. Add 1 tablespoon oil and remove from fire.

  9. Add mustard, sesame, cumin and coriander seeds and the black lentils.

  10. Saute over medium heat till seeds begin to crackle.

  11. Add curry leaves, then stir in the asafoetida.

  12. Add the cooked daal and tamarind to this tempering.

  13. Simmer for 5 minutes. Add the jaggery and bring to a boil.

  14. Reduce flame, add coconut paste an simmer for 5 minutes more.

  15. Sprinkle chopped coriander and stir.

  16. Serve as an accompaniment to boiled rice, dosa and idli.

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