7 minutes ago
My kind of Sambhar or some call it Dalcha .
1 cup of Mung Dal
2 tsp of turmeric
1 garlic clove
2 tsp vegetable oil
1 green chilli .
Spice A (tempering)
2 medium onions, finely sliced
2 inches cinnamon stick
3 cardamom pods
2 stalks of curry leaves
3 to 4 whole dried chillies .
Spice B (pound using pestle and mortar)
3 garlic cloves (around 10 g)
15g of ginger
Spice C (mix to a paste)
2 tbsp of @rajah Sambar Masala
1/4 cup of water
3 to 4 medium potatoes, peel and cut into quarters
1 cup of cauliflower florets
10 trimmed fine beans - cut into 2 inches length
1 small Dudhi
1 to 2 large tomatoes, cut into quarters
3 tablespoons of ghee
200 ml thick coconut milk
1/3 cup tamarind juice
2 to 3 cups of water (depend on how thick you want the dish to be)
A few stalks of coriander leaves
Salt to taste
1. Rinse the Dal few times, transfer to a heavy based saucepan. Add enough water to cover the lentils, then add in 2 tsp of turmeric, 1 garlic clove, 2 teaspoons of oil and the green chilli. Stir to mix then bring to boil on medium heat. Once boiled, turn down the heat and simmer the dal till soft. Skim off any white scum that forms.
2. Heat 2 tbsp of ghee in another large saucepan and then add in Spice A. Let it infuse for a few seconds then add in Spice B; stir continuously so it doesn't stick to the pan. Once fragrant, add in Spice C and continue stirring till the curry paste is cooked and the oil has separated.
3. Add the spice paste to the cooked dal and add in the potatoes and 2 cups of water. Bring to boil then turn the heat down to simmer till potatoes are half cooked. Add in the rest of the vegetables, coconut milk, tamarind juice/skin and salt. Bring to boil again and simmer till vegetables are softened. If the Dalcha is too thick, add in the last cup of water.
3. Finally, add chopped coriander leaves and enjoy.
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