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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, southern indian lentil stew - sambar/kuah dalca. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Southern Indian Lentil Stew - Sambar/Kuah Dalca is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Southern Indian Lentil Stew - Sambar/Kuah Dalca is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have southern indian lentil stew - sambar/kuah dalca using 26 ingredients and 3 steps. Here is how you can achieve it.

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

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