Masoor dal carrot sambar (indian dal curry)

Main Dish

5 servings

Easy

1 h 5 m

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Enjoy the deliciousness with bread, tosai, idli, roti canai or rice. For me, it has to be rice; mash, mash and yum, yum!!!

Ingredients

• 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

Preparation

• 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.

Nava-k

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