Masoor dal carrot sambar (indian dal curry)

Main Dish
5 servings
35 min
30 min
Enjoy the deliciousness with bread, tosai, idli, roti canai or rice. For me, it has to be rice; mash, mash and yum, yum!!!


Number of serving: 5
1 cup masoor dal (soaked for 20 minutes and rinsed)

1 medium size carrot (remove skin and cut into medium size stripes)

5 shallots (remove skin)

1/2 inch ginger (sliced thinly)

1 1/2 tsp turmeric (kunyit powder)

1 1/2 tsp curry powder (more if you like)

1 1/2 tsp coriander powder

For tempering :

3 sprigs curry leaves (shredded/sliced)

2-3 dried red chilies (cut into pieces)

1 tsp black mustard seeds

2 tbsp oil


  • Add dal, shallots, ginger and turmeric in a pot.
  • Pour about 3 cups of water.
  • Simmer and cook till dal is half cooked.
  • Put in carrot stripes, coriander and chili powder.
  • Season with salt.
    Stir and let it simmer (about 5 mins)
  • Note: longer if you prefer carrot to soften further.
    In another pan, heat oil and temper curry leaves, chilies and mustard seeds.
  • Tip into sambar mixture.
    Off the heat and stir in yoghurt.




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