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Sambhar - Lentil Curry
Recipe
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Recipes in English
>>
Vegetarian Recipes >> Sambhar |
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A spicy and sour
lentil curry. |
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Green
drumsticks, chopped roughly 200 gm
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Lentils (toor
daal) 240 gm/1 cup |
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Asafoetida (heeng)
a pinch |
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Black lentils
(urad daal) 10 gm/2 tsp |
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Coconut paste
75 gm/5 tbs |
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Coconut water
30 ml/2 tbs |
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Coriander
leaves, chopped 20 gm/4 tsp
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Coriander
seeds 5 gm/1 tsp |
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Cumin (jeera)
seeds 10 gm/2 tsp |
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Curry leaves
15 |
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Green chillies,
slit 4 |
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Groundnut oil
45 ml/3 tbs |
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Jaggery 10
gm/2 tsp |
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Mustard (sarson)
seeds 5 gm/1 tsp |
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Onions, sliced
180 gm/ 3/4 cup |
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Red chilli
powder 5 gm/1 tsp |
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Salt to taste
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Sesame (til)
seeds 2.5 gm/ 1/2 tsp |
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Tamarind (imlee)
pulp 15 gm/3 tsp |
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Tomatoes,
quartered 300 gm/1 ¼ cups
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turmeric (haldi)
powder 5 gm/1 tsp |
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- Wash
and soak toor daal for 30 minutes. Meanwhile dissolve
tamarind in 30 ml/2 tablespoons water. Pound the jaggery and
soak in 30 ml/2 tablespoons coconut water. Wash and pat dry
black lentils. Wash and pat dry curry leaves.
- Drain
toor daal and put in a handi. Add 1 litre/4 ¼ cups water,
green drumsticks, turmeric, red chillies, green chilli
powder, onions, tomatoes and salt. Boil, stirring
occasionally till the daal is cooked. Add 1 tablespoon oil
and remove from fire.
Add mustard, sesame, cumin and coriander seeds and the black
lentils. Sauté over medium heat till seeds begin to crackle.
Add curry leaves, then stir in the asafoetida.
- Add the
cooked daal and tamarind to this tempering. Simmer for 5
minutes. Add the jaggery and bring to a boil. Reduce flame,
add coconut paste an simmer for 5 minutes more. Sprinkle
chopped coriander and stir.
- Note:
Can be cooked without green drumsticks too.
- Time:
Preparation: 1 hour
Cooking: 45 minutes
- To
Serve: Serve as an accompaniment to boiled rice, dosa and
idli.
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