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Lentil Curry (Sambhar) Cooking
Recipes
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Ingredients : |
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200 g
15 g
75 g
5 g
10 g
45 g
2
5 g
a pinch
15
4
200 g
5 g
5 g
180 g
300 g
10 g
20 g |
lentils
(arhar daal)
tamarind
(imlee) pulp
coconut,
grated
coriander
seeds
cumin
(jeera) seeds
ground nut
oil
red
chilies, whole
mustard
(raee) seeds
asafoetida
(heeng)
curry
leaves
green
chilies, slit
green
drumsticks, chopped roughly
red chili
powder
onions,
sliced
tomatoes,
quartered
jaggery
(soaked in 2 tbsp water)
green
coriander, chopped
salt to
taste |
Method :
- Wash and soak lentils for 30
minutes.
- Dissolve tamarind in water (1
cup).
- Drain letils and boil in a handi
(pot) with water (31/2 cups) till completely cooked.
- Prepare sambhar paste, by lightly
roasting grated coconut, coriander seeds, cumin and whole red
chilies.
- Grind to a paste and keep aside.
- Heat oil (2 tbsp), sauté mustard
seeds and asafoetida till the seeds crackle.
- Add curry leaves, green chilies,
tamarind water, green drumsticks, turmeric, red chili powder,
onions, tomatoes and salt.
- Bring to boil and simmer for 7 - 8
minutes.
- Stir in the prepared paste, the
cooked lentils and the dissolved jaggery.
- Bring to the boil and simmer for 8
- 10 minutes.
- Sprinkle chopped coriander and
serve hot, as an accompaniment to Idli, or rice flour pancakes
(dosa)or steamed rice .
Serves 4
Preparation Time : 40 minutes
Cooking Time : 1 hour
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