Recipe adapted from Meena Pathak, Flavors of India: Authentic Indian Recipes as seen on Sara's Secrets. Found on Food Network, posting for ZWT.
- 1 cup basmati rice
- 1⁄2 cup white lentils (hulled, split urad dal)
- 1 teaspoon sugar
- 1⁄2 teaspoon baking soda
- 1 cup chopped onion
- 1 cup skinned seeded and diced tomato
- 1 green chili pepper, chopped
- 1⁄2 cup chopped fresh cilantro leaves
- ghee or vegetable oil, as desired
Sambhar (South Indian Lentil Curry)
- 5 tablespoons vegetable oil
- 3 dried red chilies
- 5 teaspoons coriander seeds
- 1⁄2 teaspoon fenugreek seeds
- 4 tablespoons grated fresh coconut
- 3⁄4 cup yellow lentils (toover dal)
- 1⁄2 teaspoon ground turmeric
- 1⁄2 cup sliced onion
- 1⁄4 teaspoon ground asafetida powder
- 1⁄2 cup diced tomato
- 1 cup diced eggplant
- 3⁄4 ounce tamarind pulp
- 1⁄2 teaspoon sugar
- 8 curry leaves
- 1⁄2 teaspoon mustard seeds
- Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
- Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
- Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
- Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
- Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
- Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
- Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
- Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
- Sambhar (South Indian Lentil Curry):.
- Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
- Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
- Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
- When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
- Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
Excellent! I did have to play with the frying. Do make sure to heat the pan first then a good amount of ghee then place the the batter. Very similar to potato pancakes with a kick. I did let ferment overnight. I`m learning to like curry leaves. But doing it slowly 1 leaf at a time. Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste