Sambhar – South Indian Style Dhal

I had no idea what sambhar was until my travels to India.  I just couldn’t get enough of it needless to say I literally drank it in litres…yes I did 🙂  back home in South Africa I found it difficult to get hold of a good packet of sambhar masala hence the birth of my sambhar masala mix.  Since introducing it to my family and friends, they too have now become sambhar addicts..lol

Sambhar – South Indian dhal

Preparation:     10 – minutes  Cooking time:   45 – 60 minutes   Serves:       6 – 8

Ingredients

1 ½ cups toor dal or pea dhal (boiled until soft)

1 litre water (add more while boiling)

40 ml vegetable oil or ghee.

¼ tsp mustard seeds

¼ tsp cumin seeds

Pinch of fenugreek seeds

2 red chillies

2 green chillies

1 small onion diced

1 sprig curry leaves

1 tsp garlic & ginger

1 tsp turmeric powder

1/4 tsp asafoetida

1 tsp coriander powder

1/2 tsp cumin powder

1 or 2 tbsp sambhar powder (store bought, Aachi brand)

2 – 3 drumsticks cut into 3 – 4 cm pieces

½ small carrot diced

½ cup diced Butternut (optional)

1 medium tomato diced

¼ cup thick tamarind extract (use brown tamarind)

½ cup chopped coriander

Sambhar Powder (Roast and Grind)

Dry red chillies – 3 cups

Coriander seeds – 2   cups

Bengal gram dhal ¼ cup

Urad Dhal – 1 tbsp

(De husked black gram dhal)

Black pepper – 1 Tsp

Fenugreek seed – ½ tsp

Curry leaves – 2-3 cups

Dry turmeric root – I piece or (1 tbsp turmeric powder.

Do not roast powdered turmeric)

Asafoetida – 1 piece (cm square)

• Dry roast each ingredient separately until flavour emanates.
• Grind together in a spice or coffee grinder
• Store in an airtight container.

Let’s cook 🙂

• Carefully remove any grit from lentils. Wash out thoroughly and boil until tender and mashed.   The drumstick can be boiled along with lentils or separately.  I prefer separately.
• In a separate sauce pan. Heat oil – add mustard seeds, cumin seeds, fenugreek seeds, fry until the seeds pop and leaves splatter
• Add in onions, and chillies and cook until the onions start to brown.
• Stir in the garlic & ginger,
• Then toss in the asafoetida, coriander powder, cumin powder and sambhar powder – give it a quick stir.
• Toss in carrots and pre-cooked drumsticks – sauté for a minute
• Add tomatoes – add a bit of water – stir again.
• Add tamarind extract and jaggerry and cook for 8-10 minutes.
• Pour in the boiled toor dhal – bring to a boil and simmer for a few minutes.
• Garnish with fresh coriander leaves

Best served with Dosa or Idli or plain white rice.