Sambar/Dhal Curry Recipe
1 Sachet of Sambar Spice Mix
1 Tomato (medium),
diced
1 tablespoon of ghee or oil
½ cup (100g) Toor Dhal
1 Red Onion(small), finely chopped
1 teaspoon of tamarind + 3 tablespoons hot water
2 cup water
250g of Vegetables
Coriander Leaves, for garnish
Salt to Taste
1 Sachet of Tempering Mix
1 tablespoon of ghee
1 Sprig of Curry Leaves
Method for Curry:
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Boil water and add dal. Cook till dal is soft. Add more water if needed. Drain the water and keep aside. Slightly mash the dal (don’t make it into a paste) and set aside.
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Blend tamarind with 3 tbsp of hot water and set aside.
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Heat oil or ghee in a pot.
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Sauté onions till translucent.
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Add vegetables except tomatoes and cook for 3 mins.
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Pour ½ cup of water retained from cooking dal, cover and cook. Vegetable need to be ¾ cooked.
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Add Sambar spice mix, tomatoes, and about 1 tsp salt.
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Strain tamarind juice, 1 cup water retained from cooking dal into the pot. Cook for 3 mins.
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Add mashed dal and mix well. Add desired amount of water if gravy is too thick. Adjust salt accordingly. Gently boil curry. Remove from heat.
Tempering:
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Heat a small pan. Add ghee.
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Add contents of Tempering mix. When mustard pops, add the curry leaves.
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When curry leaves turn crisp, pour this mixture into the Sambar gravy.
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Garnish with coriander leaves.
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Enjoy with Rice, Idli or Thosai.