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Difference between revisions of "Sambar dhal"
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# Stir the onion mix into the [[Lentils|lentils]] and serve. | # Stir the onion mix into the [[Lentils|lentils]] and serve. | ||
===Chef's notes=== | ===Chef's notes=== | ||
| − | I like to powder half of the spices and very roughly grind the remaining half to get a coarse spice mix that holds little taste-bursts when you get them. | + | I like to powder half of the spices and very roughly grind the remaining half to get a coarse spice mix that holds little taste-bursts when you get them. |
| + | ==See also== | ||
| + | * [[Dal|A selection of other Daal recipes]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Indian recipes]] | [[Category:Indian recipes]] | ||
Revision as of 13:55, 1 August 2012
Sambar dhal - about this recipe
Sambar dhal (sambar dal), (sanber daal is a lentil stew or chowder. It is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
A nice vegetarian accompaniment or even a main dish if served with pillau rice and poppadoms or nan breads.
Servings
Serves 4
Ingredients
- 250 g (8 oz) red lentils
- 850 ml (1.5 pints) water or vegetable stock
- 1 teaspoon turmeric powder
- 4 green chillies, sliced lengthways
- 1 tablespoon chopped coriander leaves
- 250 g (8 oz) aubergine, cut into strips
- 240 g (8 oz) can of peeled tomatoes
- 2 tablespoons vegetable oil or ghee
- 2 onions, peeled and chopped
- 4 Cloves of garlic, peeled and crushed (or to taste)
- 2 cm (1 ") ginger root, peeled and grated - Try home-made lazy ginger instead.
- 1 teaspoon coriander seeds ground to a powder
- 1 teaspoon white cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon black mustard seeds
- ½ teaspoon salt
- 1 scant teaspoon [jaggery]] or sugar
Method
- Rinse the lentils, place in a large pan, cover with cold water and bring to the boil, then simmer for 10 minutes.
- Add the turmeric, chillies, coriander leaves and turmeric powder, aubergines and tomatoes and juice, salt & sugar. Cover and simmer for 30 minutes or until the lentils are very soft.
- Heat the oil in a small pan. Sauté the onions and garlic for 4 minutes or until soft and golden.
- Add the ginger, cumin, fenugreek and mustard seeds and fry for 2 minutes.
- Stir the onion mix into the lentils and serve.
Chef's notes
I like to powder half of the spices and very roughly grind the remaining half to get a coarse spice mix that holds little taste-bursts when you get them.
