Step-by-Step Guide to Make Award-winning Southern Indian Lentil Stew - Sambar/Kuah Dalca

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We hope you got benefit from reading it, now lets 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 achieve it.

The ingredients needed to prepare Southern Indian Lentil Stew - Sambar/Kuah Dalca:

1. Prepare of [For Lentil Base].
2. Provide 1 cup of Yellow Lentils.
3. Prepare as needed of Water (for boiling).
4. Take of [Sambar Paste].
5. Prepare 5 pc of Fresh Red Chillies (deseed, chopped roughly).
6. You need 20 g of Fresh Turmeric (roughly chopped).
7. Get 2 Tbsp of Coriander Seeds.
8. Provide 2 tsp of Cumin Seeds.
9. Get 1 tsp of Fenugreek Seeds.
10. Get 1 tsp of Mustard Seeds.
11. Provide 1 tsp of Black Gram (Urad Dal).
12. Provide 1 Tbsp of Split Chickpea (Chana Dal).
13. You need 2 Sprigs of Curry Leaves.
14. Prepare 2 g of Asafoetida (optional).
15. Use 2 Tbsp of Cooking Oil.
16. Prepare of [Stew] - add your own veggies.
17. Provide 100 g of Carrots (rough dice).
18. Provide 100 g of Eggplant (rough slice).
19. Use 100 g of Tomatoes (rough dice).
20. Take 2 pc of Green Chillies (slit).
21. Provide 2 pc of Red Chillies (slit).
22. Use 30 g of Fresh Coriander (rough chop, stem and leaves separated).
23. Provide as needed of Water (for stewing).
24. Prepare 1 Tbsp of Palm Sugar.
25. Get 5 pc of Tamarind Slice or Juice from 2 Tbsp Tamarind Paste.
26. Provide as needed of 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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