DALS… Can’t have enough of them! Must-Try recipes from Across India
India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.
From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.
Sambhar
Vegetables & Lentil stew
Sambhar is said to have originated in the kitchen of the Thanjavur Marathas ruler Shahji during the 17th century, in the South Indian state of Tamil Nadu. Shahji named it sambhar after Sambhaji, the second emperor of the Maratha empire, who was the guest of the day at a feast he held.
Sambhar is a South Indian lentil and vegetable stew which is served with Idli, Dosa or steamed rice. It is a popular traditional South Indian dish packed with protein and nutrition.
Ingredients:
- ¾ cup Yellow Pigeon peas (Toor Dal)
- 1-2 tbsp tamarind pulp (1 tbsp seedless tamarind + 4 tbsp hot water- Soak for about 20 minutes. Squeeze the tamarind pulp from the soaked tamarind and keep aside)
- 1 tbsp jaggery (optional)
- ¼ tsp turmeric (skip if sambhar powder already has it)
- ½ tsp chilli powder
- ¼ cup coriander leaves
- Salt to taste
Vegetables:
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 small carrot, diced
- 1-2 vegetable drumsticks (8-10 pieces moringa)
- 2-3 okra
For tempering:
- 1 tbsp oil/ghee
- 10-12 curry leaves
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 pinch fenugreek seeds
- 1 pinch asafoetida
- 1-2 dried red chillies
- 2 tbsp Sambhar powder
Instructions:
- Wash the Dal well and soak for an hour. Drain the water and add the dal to a medium-sized pan along with 4 cups of water. Boil well until fully cooked.
- Heat the oil in a pan. Add onions and saute for 1 min and then add tomatoes. Add all the vegetables. Saute for 2 mins and add 5 cups of water.
- When the vegetables are cooked al dente, add turmeric, sambhar powder, tamarind pulp, jaggery and salt. Cook for 5 mins and stir in the boiled dal.
- In a separate pan heat oil for the tempering. Add cumin, mustard, fenugreek, curry leaves and red chillies. Add asafoetida and pour this to the simmering dal.
