Without fail making ultimate Southern Indian Lentil Stew - Sambar/Kuah Dalca easy, tasty, practical.
Good Evening every body, at this time you get present recipe Southern Indian Lentil Stew - Sambar/Kuah Dalca with 26 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 26 ingredients and 3 stages of easy cooking Southern Indian Lentil Stew - Sambar/Kuah Dalca.
Ingredients for Southern Indian Lentil Stew - Sambar/Kuah Dalca
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Needed : [For Lentil Base].
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Prepare : Yellow Lentils.
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Prepare : Water (for boiling).
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Needed : [Sambar Paste].
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Needed : Fresh Red Chillies (deseed, chopped roughly).
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Needed : Fresh Turmeric (roughly chopped).
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Needed : Coriander Seeds.
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Needed : Cumin Seeds.
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Needed : Fenugreek Seeds.
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Needed : Mustard Seeds.
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Prepare : Black Gram (Urad Dal).
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Prepare : Split Chickpea (Chana Dal).
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Needed : Curry Leaves.
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Prepare : Asafoetida (optional).
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Prepare : Cooking Oil.
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Prepare : [Stew] - add your own veggies.
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Needed : Carrots (rough dice).
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Prepare : Eggplant (rough slice).
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Needed : Tomatoes (rough dice).
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Prepare : Green Chillies (slit).
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Prepare : Red Chillies (slit).
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Prepare : Fresh Coriander (rough chop, stem and leaves separated).
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Prepare : Water (for stewing).
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Needed : Palm Sugar.
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Prepare : Tamarind Slice or Juice from 2 Tbsp Tamarind Paste.
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Prepare : Salt (by my count, 1 tsp).
If all ingredients Southern Indian Lentil Stew - Sambar/Kuah Dalca it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Southern Indian Lentil Stew - Sambar/Kuah Dalca
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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..
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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..
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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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