SAMBAR – LENTIL CURRY

Sambar is a south Indian curry made from yellow lentils. It is slightly sour and tempered with some dry spices………Its very famous in the south and is a comfort food for most Indians. A bowl of hot rice, topped with Sambar………..and maybe a dollop of ghee…potato fry and poppadums! If you’re a sucker for south Indian food I can see your mouth watering already!!!!!!

Watch out for the recipe for the yummy looking potato fry(in the picture below) in the next post!Keep drooling till then peeps!!!!!!!!!!!Have a lovely week ahead…………

INGREDIENTS:

Toor dal – 1 cup

Small onions (shallots) – 1 cup OR can use 1 onion cut into big cubes

Mustard seeds – 1.5 tsp

Fenugreek seeds – 1/4 tsp

Sambar powder (I used aachi brand) – 1 and 1/2 tbsps

Turmeric powder – 1 tsp

Curry leaves – 1 stem

Tamerind – 1 ping ball sized ball

Asafoetida(hing) powder – 1/4 tsp

Fresh coriander leaves, chopped – 2 tbsps

PROCESS:

wash the toor dal and cook it along with the turmeric powder in a pressure cooker (make sure the water level is about 2 inches above the dal) till its cooked and mashed completely. If you dont have a pressure cooker, no worries……… just cook it in a saucepan although it will take a longer time.
In a small bowl soak the tamerind in about 1 cup of water. extract the juice and keep aside.
In a wok heat some oil. Add the mustard seeds. Once it starts to splutter add the onions and curry leaves.
next add in the fenugreek seeds. saute.( Dont let the fenugreek brown too much or else it will taste bitter)
Add the tomatoes and give it a good stir. Add the salt and close n cook. Let the ingredients nicely cook in the oil.
add in the sambar powder. cook for 2 minutes.
Once the tomatoes have become soft and mushy add the tamerind water. Let it cook on slow for a few minutes.
Pour in the cooked lentils and cook further till you reach the desired consistency. Add the asafoetida powder and the coriander leaves and then switch off the flame.