Hearty and fulfilling, sambar dhal is a spicy vegetable stew that will warm your tummy and keep it satisfied. Dhal and assorted vegetables are cooked with a myriad of spices making this an ideal accompaniment for chapati and tosai.
There's always a dhal moment...
Serves 6 people
If you have vegetarian friends coming over for dinner, rustle this up and serve it with chapati or tosai.
1 Tsp Fennel Seeds
3 Dried Chillies, sliced
A handful of Curry Leaves
5 Shallots, sliced
5 Cloves of Garlic, sliced
A handful of Avarakai ( Broad Beans )
1 Tbs Chilli Powder
1 Tbs Sambar Podi ( Sambar Powder )
1 Cup Potato Water ( Leftover Water from Boiling Potatoes )
1 Carrot, diced
Perrengayam Tul Powder
3 Chillies, sliced
5 Bird's Eye Chillies, sliced
A handful of Coriander Leaves
1/2 Cup of Tamarind Juice
2 Tomatoes, cut into wedges
2 Cups of Dhal/Lentils ( boiled and mashed )
1 Cup of Water
1 Cup of Coconut Milk
Enough Oil for Sautéing
1. Heat oil in wok. Sauté fennel seeds, dried chillies, curry leaves, shallots and garlic till fragrant.
2. Mix in avarakai, carrot, chilli powder and sambar powder. Pour in potato water. Mix in saffron powder and rasam powder.
3. Add chillies, bird's eye chillies and coriander leaves,
4. Add in tamarind juice and tomatoes. Simmer gently.
5. When it starts to bubble, add in dhal. Mix in water and coconut milk. Season with salt.
6. Season with salt and finally mix in the potatoes. After five minutes, begin checking your potatoes for doneness by poking them with a fork or skewer.
7. Your potatoes are done when you encounter no resistance all the way through the center. Once your potatoes are cooked, the sambar dhal is ready.