Sambar (Indian Dhal Curry)

Today's lunch is sambar (Indian dhal curry). It's a perfect vegetarian dish since you can add any vegetables you want - and my favorite is of course the potatoes! Herewith is the recipe:

Step A. Ingredients:

1 cup red dhal (lentils) (these are small lentils which take quicker to cook)

1/2 tsp turmeric powder

Step A:

1. Wash and clean the dhal.

2. In a heavy cooking pot, boil 2 cups of water and add the dhal, turmeric powder and 1 tsp of oil.

3. Boil until the dhal is soft and then mash it coarsely.

4. If needed, add more water as it is boiling but do not let it get too watery.

Step B Ingredients:

5 small dry red chilies

8 curry leaves

5 shallots

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Step B:
1. Heat a frying pan under medium flame and add 1 tsp of oil.

2. Once the oil is hot, add the dry chilies, mustard seeds, fenugreek seeds, and curry leaves and sautee for 2 minutes.

3. Add the shallots and brown lightly.

Step C Ingredients:

3 tomatoes

2 round brinjals

4 drumsticks

5 baby potatoes (boil separately)

3 cloves of garlic

1/4 tsp asafoetida (is an antiflatulent agent - normally used with dhal dishes)

2 tbsp sambar powder (you can get it from Indian grocery shops) 

Step C:

1. Add the sauteed ingredients from step B to the cooked dhal.
2. Stir well and add the asafoetida and the sambar powder.
3. Add the brinjals and drumsticks to the mixture and let it cook. Add some water if the mixture is too thick.
4. Season with salt.
5. Once the brinjals and drumsticks are cooked, add in the tomatoes, cooked baby potatoes and garlic.
6. Let the mixture boil over medium heat.
7. Remove from heat and serve with rice or thosai.