SAMBAR (LENTIL CURRY)

Essential dish of South India, made of toor dhal flavored with special blend of spices, tamarind, garnished with curry leaves, mustard seed and fenugreek. It usually serves with plain rice, vada, dosa or iddly. There are various types of sambar available in Indian meal.

I'm using ready made sambar powder for this recipe which is quite tasty and simple to prepare. Vegetables like drumstick, carrot, brinjal or potato could be added to the gravy. How runny the sambar is depending on the quantity of water added during the process but I liked mine to be not too thick nor too watery.


INGREDIENTS

1/2 cup toor dhal boiled
1/4 teaspoon turmeric powder
1 tomato chopped
1 T chili powder
2 T sambar powder
1 teaspoon mustard seed
1/2 teaspoon urad dhal
curry leaves
2 big onion chopped
2 cloves garlic minced
2 T tamarind paste add 1/2 C water
pinch of asafoetida
2 T cooking oil
1 cup cut vegetables
water

METHOD

* Heat the oil, fry mustard seed and urad dhal until fragrant, add the onion, curry leaves and asafoetida, fry until onion turns brown.

* Now add garlic, salt and tomato, cook until tomato turns soft.

* Mix in sambar, turmeric and chili powder, add little water, cook until fragrant.

* Add the tamarind juice, water and dhal, bring to boil, add vegetable and cook until soft..

* Sprinkle with coriander leaves, ready to serve.

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