Tangy Lentils tempered with Curry Leaves_Faux Sambhar
In our house, today’s recipe is called Faux Sambhar. Lentils with loads of lime juice, vegetables and finished with curry leaves and mustard seeds. It is similar in flavors but lots easier. I sometime make this when I am in a rush, and do not have time for the real deal. Dal or lentils are such a staple on the Indian table. One could just write a blog, only about dal and not run out of recipes.
My Story about Faux Sambhar
I made these lentils just before leaving for India. This recipe freezes well. So I often make a double batch to keep for that rainy day. Being the resident chef, my meal planning moments never end.
This trip to India, was interesting for me since I actually did not stop in Kolkata. I spent a lot of time in India travel. In spite of being a different airport landing at the airport brought in a strange tightening of the chest. Somehow, I almost expect to see my father around.
A meal at Sarawana Bhavan, left me almost returning for more the next day. Those flavors rocked in their finish and clean and pure simplicity. The kids loved their dosa so much they actually had one and a half each. I enjoyed my Thali, cannot help wondering why all restaurants do not have a thali concept. I did some stops at Old Delhi, this one I will cover at a later point. The inspiration for these lentil are the tiffin sambhar on Saravana Bhavan Thali.
What is a Thali?
An Indian plated meal is a thali. A thali is a large platter with several small bowls with different food items. Colloquially. this plated meal with an assortment of dishes is called a Thali.
What is Sambhar and why this a faux Sambhar?
This recipe has notes of South India, in their simple flavors.
How to enjoy the Faux Sambhar
This can be enjoyed with simple steamed rice. It is also great paired with steamed idlies, coconut chutneys or even dosas.
A tangy creations with lentils, tomatoes and a simple South Indian style tempering.
Ingredients
- 3/4 cup tuvar dal (pigeon pea lentils)
- 1 and 1/2 cups water
- 1 medium sized onion finely diced.
- 2 teaspoons fresh ginger paste
- 2 tomatoes, chopped.
- 1/2 teaspoon turmeric
- 1/3 teaspoon red cayenne pepper
- 1 and 1/2 cups chopped vegetables, like carrots, beans and peas.
- Salt to taste
- 2 tablespoons oil
- 1/2 teaspoon black mustard seeds
- 1/8 teaspoon asafetida
- 10-12 curry leaves
- 2 to 3 dried red chilies broken.
- 1 lemon or lime
- Cilantro to garnish
Instructions
- Place the lentils in a pressure cooker, with the water, onion and ginger paste.
- Add in the tomatoes, turmeric, red cayenne pepper, chopped vegetables and salt and stir and cover and cook until pressure for 15 minutes.
- Cool and remove the cover and mix the lentils well.
- Heat the oil in a small pan for a couple of minutes.
- Add in the black mustard seeds and wait for them to crackle. Add in the asafetida followed by the curry leaves and dried red chilies and cook for a few seconds.
- Pour the oil into the lentils and mix well.
- Squeeze in the lemon juice and add some chopped cilantro.
- Serve with steamed rice.
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[…] Bhattacharya, food writer and blogger at Spice Chronicles, offers a wonderful recipe for Lentils with Curry Leaves. These lentils are simple, yet nourishing and full of the citrusy fragrance of curry leaves. Rinku […]