Simple Way to Make Award-winning Southern Indian Lentil Stew - Sambar/Kuah Dalca

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, southern indian lentil stew - sambar/kuah dalca. One of my favorites food recipes. 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 popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, 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 must prepare a few components. You can cook 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. Take [For Lentil Base]
2. Make ready Yellow Lentils
3. Prepare Water (for boiling)
4. Make ready [Sambar Paste]
5. Take Fresh Red Chillies (deseed, chopped roughly)
6. Make ready Fresh Turmeric (roughly chopped)
7. Take Coriander Seeds
8. Take Cumin Seeds
9. Take Fenugreek Seeds
10. Prepare Mustard Seeds
11. Prepare Black Gram (Urad Dal)
12. Get Split Chickpea (Chana Dal)
13. Take Curry Leaves
14. Take Asafoetida (optional)
15. Take Cooking Oil
16. Take [Stew] - add your own veggies
17. Make ready Carrots (rough dice)
18. Take Eggplant (rough slice)
19. Prepare Tomatoes (rough dice)
20. Get Green Chillies (slit)
21. Make ready Red Chillies (slit)
22. Get Fresh Coriander (rough chop, stem and leaves separated)
23. Prepare Water (for stewing)
24. Prepare Palm Sugar
25. Make ready Tamarind Slice or Juice from 2 Tbsp Tamarind Paste
26. Prepare 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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