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lentil and vegetable curry - sambar
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Lentil and vegetable curry

A lentil, coconut and spice based curry with vegetables
Course Breakfast, Dinner, Lunch
Cuisine Indian, Palakkad, South Indian
Prep Time 10 minutes
Cook Time 25 minutes
Pressure cooking time 10 minutes
Servings 4
Calories 146kcal

Ingredients

  • 3 tsp Toor dal (Split pigeon peas)
  • 1 tsp Chili powder (Use less hot variety as per preference)
  • 1/3 tsp Turmeric powder
  • Salt to taste
  • 2 tsp Tamarind pulp ( Paste could also be used reduce qty accordingly to 1 tsp or so )

Ingredients to dry roast and grind :-

  • 1 tsp Coriander seeds
  • 1 tsp Split dry chickpeas (Channa dal)
  • 1/3 tsp Fenugreek seeds
  • 2 Whole red chili (add more as per tolerance)
  • 4-5 tbsp Freshly grated coconut
  • 2 sprigs Curry leaves

Seasoning :-

  • 1 tsp mustard seeds
  • 2 Whole red chili
  • 2 sprigs Curry leaves
  • 2 pinches Asafoetida
  • 4-5 sprigs Coriander leaves

Vegetables -

  • 2-3 Drums sticks
  • 4-5 Okra
  • 2 Tomatoes

Instructions

  • PREP WORK TO BE DONE :-
    Wash the toor dal (split pigeon peas) well then soak in warm water so it cooks faster.
    Soak the tamarind pulp in 1 cup of hot water so it dissolves fast into the water.(Check video for better understanding)
    Wash and cut the vegetables into large pieces.( veggie options given above). Cut both ends off of drumstick and okra.
  • Pressure cook split pigeon peas (Toor dal ) until really soft say. Mash it well and keep aside. ( say 10 minutes in instant pot manual mode)
  • Dry roast on low to medium heat in the following order- coriander seeds, split chick peas, fenugreek seeds, grated fresh coconut, whole red chili, curry leaves in the same order. Do not let the spices brown too much and the coconut change color.(Please refer video to see the doneness) The coconut releases strong aroma and becomes dry that's the stage we want.
    When this cool grind to paste adding 1/2 cup water.
  • Heat a spoon of coconut oil and sauce the okra for few minutes until its slightly soft.
  • Boil Tamarind juice and cook drumstick pieces when its half done add the rest of the faster cooking vegetables . Coriander stems too if u prefer. When that's almost cooked add chili powder , turmeric powder, salt add coconut ground paste(from step 3). Boil this for a few minutes.
  • Add the cooked masked split pigeon peas(Toor dal). Adjust the heat and salt at this stage.Allow this to simmer for 10 minutes. Add the leaf part of the coriander leaves chopped towards the end.
  • For seasoning : - Heat coconut oil add mustard seeds when it splutters add whole red chili asafoetida, curry leaves.(Work on medium heat and really fast else it will get burnt )
  • Add the seasoning on top of the curry. Keep it almost covered so the seasoning aromas do not escape.
  • Serve the lentil and vegetable curry top of rice drizzled with a few drops of ghee and other vegetable stir fries as desired.

Video

Notes

  • This is a simple recipe which needs patience while cooking.
  • The correct dry roasting ensures the flavor of the curry.
  • The curry thickens as it sits hence add water while cooking accordingly.
  • The flavors develop as the curry sits hence make in the morning if serving for lunch.
  • Tamarind pulp without seeds is available in Indian stores use that instead of paste for authentic taste.
  • Asafoetida is a very strong spice hence use it sparingly.
  • Fenugreek can turn the curry bitter so use very little only.