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

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We hope you got benefit from reading it, now let’s go back to southern indian lentil stew - sambar/kuah dalca recipe. 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 cook Southern Indian Lentil Stew - Sambar/Kuah Dalca:
  1. Prepare [For Lentil Base]
  2. Take 1 cup Yellow Lentils
  3. Use as needed Water (for boiling)
  4. You need [Sambar Paste]
  5. You need 5 pc Fresh Red Chillies (deseed, chopped roughly)
  6. Prepare 20 g Fresh Turmeric (roughly chopped)
  7. Take 2 Tbsp Coriander Seeds
  8. Prepare 2 tsp Cumin Seeds
  9. Provide 1 tsp Fenugreek Seeds
  10. You need 1 tsp Mustard Seeds
  11. Take 1 tsp Black Gram (Urad Dal)
  12. Use 1 Tbsp Split Chickpea (Chana Dal)
  13. Prepare 2 Sprigs Curry Leaves
  14. Get 2 g Asafoetida (optional)
  15. Prepare 2 Tbsp Cooking Oil
  16. Take [Stew] - add your own veggies
  17. You need 100 g Carrots (rough dice)
  18. You need 100 g Eggplant (rough slice)
  19. Get 100 g Tomatoes (rough dice)
  20. Get 2 pc Green Chillies (slit)
  21. Take 2 pc Red Chillies (slit)
  22. Get 30 g Fresh Coriander (rough chop, stem and leaves separated)
  23. Use as needed Water (for stewing)
  24. Get 1 Tbsp Palm Sugar
  25. Take 5 pc Tamarind Slice or Juice from 2 Tbsp Tamarind Paste
  26. Prepare as needed 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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