With Deepavali fast approaching, it’s time to break out the pots and pans and try your hand at some Indian cooking!
Sambar, also known as Dhal in some regions, is a popular Deepavali curry. Sambar is a popular South Indian dish and it can be made using many types of lentils. Today, we’ll be looking at Masoor lentils (also known as Red Lentils). Sambar goes well with other popular Indian dishes like Thosai (fermented Indian pancake), Idli (steamed Indian savoury rice cake), and even briyani!
Masoor Lentils can also be used to make another staple Deepavali side dish known as Parupu Kootu or Lentils with Ghee. This Kootu has a paste-like texture and is delicious with some humble plain rice!
Here are the recipes for Sambar and Lentils with Ghee!
SAMBAR
| INGREDIENTS | |
|---|---|
| 1 cup | Masoor Dhal (Red Lentils) |
| 4 tablespoons | Oil |
| 4 to 5 sprigs | Curry Leaves |
| ¼ cup | Coriander leaves (finely chopped) |
| ¾ teaspoon | Kashmiri chilli powder |
| ¾ teaspoon | Turmeric powder |
| 1 teaspoon | Mustard Seeds |
| ¼ teaspoon | Fenugreek Seeds |
| 4 to 5 | Dried Chilies |
| ½ cup | Shallots |
| 2 medium sized | Brinjal, sliced |
| 1 medium sized | Radish, sliced |
| ½ cup | Pumpkin, cut into small cubes |
| 2 medium sized | Tomatoes, chopped |
| ¼ cup | Tamarind water (Add according to your preference) |
| Salt to taste | |
| Water as needed | |
METHODS
- Thoroughly clean and wash the Masoor lentils. In a pressure cooker, combine washed and strained lentils with 2 cups of water and pressure cook until done. When the lentils are done, mash them and set them aside.
- Heat the oil in a separate pot. Fry the fenugreek and mustard seeds until they are fragrant. Be careful not to burn the seeds.
- Stir in the curry leaves and dried red chillies. Sauté for a few seconds.
- Add the sliced onions and sauté for a minute or two on medium heat until soft.
- Mix in brinjal and radish. Cook for 1 minute on high heat.
- Add the diced tomatoes and cook for another 2 to 3 minutes on medium to high heat.
- Stir in the turmeric powder and red chilli powder. Cook for 2 minutes on medium heat. Make sure the ingredients do not burn.
- Stir in the mashed lentils and salt. Mix in the tamarind water, coriander leaves, and water. The amount of water required depends on the desired consistency of the sambar.
- Combine everything and cook until the vegetables are tender. Simmer for 8 to 12 minutes to bring out all of the flavours.
- Serve hot with Idli (steamed Indian rice cake), Thosai (steamed Indian savoury rice cake), or plain rice.
Lentils with Ghee
| INGREDIENTS FOR DHAL (METHOD A) | |
|---|---|
| 4 cloves | Garlic, diced thinly |
| 1 teaspoon | Turmeric powder |
| 1 teaspoon | Salt |
| 250 grammes | Masoor Dhal (Red Lentils) |
| 120 grammes | Mung beans |
| 820 millilitres | Water |
| ½ red large onion, sliced | |
METHOD A
- Masoor lentils should be washed and soaked in water for at least 30 minutes.
- Transfer the soaked lentils to a large pot.
- Rinse the mung beans and pour 600 millilitres of water. Keep some water aside for later.
- Add 1 teaspoon turmeric powder, 4 cloves of diced garlic and ½ large red onion, sliced into the pot.
- Bring all ingredients to a boil. Reduce the heat to low and add 1 teaspoon salt. Masoor lentils can take up to 45 minutes to cook.
- Check the lentils to see if it’s cooked. Taste the lentils to ensure they are soft.
- Keep the dhal on low fire. If it thickens, add some boiled water
| PAN FRYING INGREDIENTS (METHOD B) | |
|---|---|
| ½ teaspoon | Mustard seeds |
| ¼ teaspoon | Fennel seeds |
| 4 tablespoons | Ghee |
| 4 | Dried chillies, cut in half |
| 2 sprigs | Curry leaves |
| 3 | Green chillies, cut in half |
| 1 inch | Ginger |
| 4 cloves | Garlic, diced |
| ¼ teaspoon | Salt, or to taste |
| ½ cup | Water, or as needed |
| ½ red large onion, sliced | |
METHOD B
- Put the desired amount of ghee in a separate pan on the stove.
- When the ghee is hot, add the curry leaves and 4 dried red chilies. Be cautious because some crackling may
occur. - Add mustard seeds, fennel seeds, and green chilies to the pot right away. Stir until fragrant.
- Next, add the ginger and sliced onions. Cook for about a minute or two before adding the garlic.
- Season with salt. Be mindful of not burning the garlic.
- When the onion begins to brown, cover the pot and reduce the heat to allow the vegetable to finish cooking.
- Turn off the heat after 2 to 3 minutes. If necessary, add an additional tablespoon of ghee.
- Add this mixture to the dhal and stir.
- Add salt if needed. Serve with Chapati (Indian flat bread) or steaming hot rice.
