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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, southern indian lentil stew - sambar/kuah dalca. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Southern Indian Lentil Stew - Sambar/Kuah Dalca is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Southern Indian Lentil Stew - Sambar/Kuah Dalca is something that I have loved my entire life. They are fine and they look wonderful.

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