Step-by-Step Guide to Make Speedy Southern Indian Lentil Stew - Sambar/Kuah Dalca

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, southern indian lentil stew - sambar/kuah dalca. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Southern Indian Lentil Stew - Sambar/Kuah Dalca is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Southern Indian Lentil Stew - Sambar/Kuah Dalca is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have southern indian lentil stew - sambar/kuah dalca using 26 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Southern Indian Lentil Stew - Sambar/Kuah Dalca:

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

Instructions to make Southern Indian Lentil Stew - Sambar/Kuah Dalca:

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.

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