|
| 2 |
2 |
| Sambhar - Lentil Curry Recipe |
| Ingredients: |
 |
Green drumsticks,
chopped roughly 200 gm
|
|
Lentils (toor daal)
240 gm/1 cup
|
|
Asafoetida (heeng) a
pinch
|
|
Black lentils (urad
daal) 10 gm/2 tsp
|
|
Coconut paste 75 gm/5
tbs
|
|
Coconut water 30 ml/2
tbs
|
|
Coriander leaves,
chopped 20 gm/4 tsp
|
|
Coriander seeds 5 gm/1
tsp
|
|
Cumin (jeera) seeds 10
gm/2 tsp
|
|
Curry leaves 15
|
|
Green chillies, slit 4
|
|
Groundnut oil 45 ml/3
tbs
|
|
Jaggery 10 gm/2 tsp
|
|
Mustard (sarson) seeds
5 gm/1 tsp
|
|
Onions, sliced 180 gm/
¾ cup
|
|
Red chilli powder 5
gm/1 tsp
|
|
Salt to taste
|
|
Sesame (til) seeds 2.5
gm/ ½ tsp
|
|
Tamarind (imlee) pulp
15 gm/3 tsp
|
|
Tomatoes, quartered
300 gm/1 ¼ cups
|
|
turmeric (haldi)
powder 5 gm/1 tsp
|
|
Directions:
|
- 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.
|
| <=Back |
|
|
|
