Sambar (Dhal Curry)


1 tsp ghee
1/2 tsp fenugreek seeds
2 tsp chickpea dhal
3 tsp coriander seeds
2 dry red chillies, cut 2 cm

1 cup thur dhal

2 tsp ghee
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 cup (8) whole shallots
3 small tomatoes quartered

1 1/2 tsp Baba´s sambar powder
1/2 tsp tamarind) combine to 1/2 cup water) extract pulp

2 tsp melted ghee
1 – 2 sprigs coriander, roughly chopped


Fry all ingredients in a pan over low heat – about 5 minutes. Grind finely in electric spice grinder – you will only need 1 tablespoon for this recipe. Save the rest for later use.

Wash dhal in several changes of water.
Add 750 ml fresh water and cook till dhal is soft. Set aside.

Meanwhile, heat ghee in a medium-size
pan and fry mustard and fenugreek seeds till they pop – about 2 minutes. Add shallots and tomatoes and cook 3 – 4 minutes. Add 1/2 cup water and simmer 10 minutes.

Add cooked dhall to the mixture and stir in sambar powder, 1 tablespoon of the ground spice mixture* and the tamarind extract.
Season to taste with salt.

Just before serving, drizzle some melted ghee over the dhall and sprinkle with chopped coriander leaves.

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