Sambhar Curry For Masala Dosa
- cooking pot
- Frying Pan
- 2 cups Tivar dhal wash dhal and place in bowl to soak over night
- 2 fresh green chilling
- 1 garlic clove large garlic clove chopped
- 12 leaves curry leaves
- 1 tspn turmeric powder
- 2 tspn sambhar power Buy from Indian store
- 1 tspn black mustard seeds
- half eggplant diced
- 1 carrot diced
- 1 red onion chopped
- Add the soaked dhal with fresh water and place on stove to cook.
- Add the chopped carrots, eggplant, diced garlic and onion, 6 leaves of curry leaves, green chili and a pinch of turmeric, pinch of salt and bring to boil. You may add some diced tomato to this as well.
- Boil until the dhal is fully cooked. Takes approximately 30 minutes.
- I suggest adding the vegetables about 25 minutes into the boiling process so you don't over cook them.
- Take a frying pan and add about 2 tablespoon of cooking oil to it. Heat gently.
- Next add the mustard seeds and as soon as it crackles add the curry leaves, green chili and onion and fry for a couple of minutes.
- Add a teaspoon of turmeric and 2 teaspoons of sambhar power and fry. Add a bit of water to prevent mixture burning. I use the sambhar powder from "Shree Ganesh" brand.
- Once the mixture is fried add to the dhal that is cooking. Keep boiling for another 5 to 10 minutes and then serve.
One of my favorite lentil dishes from South India is the dish called Sambhar that traditionally goes with the well know crepe called Masala Dosa from India. This curry dish is made from the Tivar dhal and you can add carrots, eggplant and potato as vegetables into the dish. Here I will just use carrot and eggplant.
When eaten with the Dosa it adds flavor to the rice pancake as well as to the spicy potato filling in the Dosa. Another accompaniment is the fresh coconut chutney. A recipe will be added to this page as I perfect it.