Sambar dhal: Difference between revisions
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|description=Sambar dhal (sambar dal), (sanber daal is a lentil stew or chowder. | |||
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|ImageComment=Sambar dal, [[naan bread|nan]], [[plain rice|rice]] and [[ | |ImageComment=Sambar dal, [[naan bread|nan]], [[plain rice|rice]] and [[yogurt]] | ||
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Sambar dhal (sambar [[Dal|dal]]), (sanber daal is a [[Lentil|lentil]] [[Stew|stew]] or [[Chowder|chowder]]. It is very popular in the cooking of southern regions of [[India]] especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. | Sambar dhal (sambar [[Dal|dal]]), (sanber daal is a [[Lentil|lentil]] [[Stew|stew]] or [[Chowder|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|vegetarian]] [[Accompaniment|accompaniment]] or even a main dish if served with [[Pillau rice|pillau rice]] and [[poppadoms]] or [[Nan breads|nan breads]]. | A nice [[Vegetarian|vegetarian]] [[Accompaniment|accompaniment]] or even a main dish if served with [[Pillau rice|pillau rice]] and [[poppadoms]] or [[Nan breads|nan breads]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 250 g (8 oz) [[Red lentils|red lentils]] | | 250 g (8 oz) [[Red lentils|red lentils]] | ||
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| 2 [[Onions|onions]], peeled and chopped | | 2 [[Onions|onions]], peeled and chopped | ||
| 4 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste) | | 4 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste) | ||
| 2 cm (1 ") [[Ginger root|ginger root]], peeled and [[Grated|grated]] - Try [[Home-made lazy ginger| | | 2 cm (1 ") [[Ginger root|ginger root]], peeled and [[Grated|grated]] - Try [[Home-made lazy ginger|homemade lazy ginger]] instead. | ||
| 1 teaspoon [[Coriander seeds|coriander seeds]] [[Ground|ground]] to a powder | | 1 teaspoon [[Coriander seeds|coriander seeds]] [[Ground|ground]] to a powder | ||
| 1 teaspoon white [[Cumin seeds|cumin seeds]] | | 1 teaspoon white [[Cumin seeds|cumin seeds]] | ||
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==See also== | ==See also== | ||
* [[Dal|A selection of other Daal recipes]] | * [[Dal|A selection of other Daal recipes]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Indian recipes]] | [[Category:Indian recipes]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Pan fried]][[Category:Boiled or simmered]] | [[Category:Pan fried]][[Category:Boiled or simmered]] | ||
Revision as of 09:00, 19 March 2014
| Sambar dhal | |
|---|---|
 |
| Sambar dal, nan, rice and yogurt | |
| Servings: | Serves 4 |
| Ready in: | 1 hour |
| Prep. time: | 20 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 homemade 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.
See also
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