Recipe of Perfect Southern Indian Lentil Stew - Sambar/Kuah Dalca

Southern Indian Lentil Stew - Sambar/Kuah Dalca Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Southern Indian Lentil Stew - Sambar/Kuah Dalca” recipe we have found so far. This will be really delicious.

Ingredients of Southern Indian Lentil Stew - Sambar/Kuah Dalca

1. Make ready of [For Lentil Base].
2. You need 1 cup of Yellow Lentils.
3. Take as needed of Water (for boiling).
4. Prepare of [Sambar Paste].
5. Make ready 5 pc of Fresh Red Chillies (deseed, chopped roughly).
6. Make ready 20 g of Fresh Turmeric (roughly chopped).
7. It’s 2 Tbsp of Coriander Seeds.
8. Prepare 2 tsp of Cumin Seeds.
9. It’s 1 tsp of Fenugreek Seeds.
10. Take 1 tsp of Mustard Seeds.
11. Prepare 1 tsp of Black Gram (Urad Dal).
12. You need 1 Tbsp of Split Chickpea (Chana Dal).
13. It’s 2 Sprigs of Curry Leaves.
14. Make ready 2 g of Asafoetida (optional).
15. Prepare 2 Tbsp of Cooking Oil.
16. Prepare of [Stew] - add your own veggies.
17. Prepare 100 g of Carrots (rough dice).
18. Take 100 g of Eggplant (rough slice).
19. It’s 100 g of Tomatoes (rough dice).
20. You need 2 pc of Green Chillies (slit).
21. Take 2 pc of Red Chillies (slit).
22. Take 30 g of Fresh Coriander (rough chop, stem and leaves separated).
23. It’s as needed of Water (for stewing).
24. Make ready 1 Tbsp of Palm Sugar.
25. It’s 5 pc of Tamarind Slice or Juice from 2 Tbsp Tamarind Paste.
26. You need as needed of Salt (by my count, 1 tsp).

Southern Indian Lentil Stew - Sambar/Kuah Dalca step by step

1. LENTILS: Add 1 cup of Lentils into a pot with 2 cups of water and bring it to a boil. Add 1 cup of water each time the liquid has evaporated. Stir the bottom occasionally and continue cooking until the Lentils have soften and turn to mush. Once cooked, Turn OFF the heat and let it cool. Once cooled, blend the Lentils with 1 cup of water until smooth and set aside..
2. SAMBAR PASTE: heat 2 tbsp of cooking oil in a pan until hot. Add the Coriander Seeds, Cumin Seeds, Fenugreek, Mustard Seeds, Black Gram, Chickpea, Curry Leaves and fry them for 10 seconds. Then add the Chillies and the Turmeric mix well and fry them for 30 seconds. TURN OFF the heat and let it cool. Once cooled, ground the ingredients (in a food processor or mortar pestel) with the Asafoetida and set aside..
3. ASSEMBLY: in a large pot, combine all your Vegetables with 4-5 cups of water and bring to a boil. Then add the Sambar Paste and mix well until the Paste dissolves completely. Then add the Tamarind Slice (or Tamarind Juice) and Palm Sugar. Mix well and cook for 5 minutes. After that, add the Lentils, Fresh Coriander Stems, Salt and mix well. Continue to cook until the gravy thickens to your desired consistency. Once cooked, turn off the heat and add the Fresh Coriander Leaves, mix well and serve..