How to make Dali Sambare - A tuvar dal preparation with coconut flavour

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea, Brinjals (बैंगन)

Cuisine : Kerala

Course : Dals and Kadhis

Dali Sambare Recipe Card

Dali Sambare

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Dali Sambare checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Ridge Gourd Ambat, Jain Osaman, Dal Makhni, Bhinda Ni Kadhi.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dali Sambare Recipe

  • Split pigeon pea 3/4 cup

  • Brinjals 2-3 medium

  • Garlic 5-6 cloves

  • Whole dry red chillies 5-6

  • Salt to taste

  • Coconut oil 1 tablespoon

  • Coriander seeds 1 1/2 teaspoons

  • Coconut scraped 3 tablespoons

  • Tamarind 1 lemon size ball

  • Turmeric powder 1/2 teaspoon


Step 1

Wash and soak dal for half an hour. Wash, remove stem and cut each brinjal into four lengthwise. Wash and crush the garlic without peeling. Remove stems of red chillies. Cook the dal in a cooker with two cups of water until soft.

Step 2

Add brinjal pieces, salt and cook till the brinjal is done. Heat one teaspoon of oil and lightly fry the whole red chillies and coriander seeds. Grind together coconut, tamarind, turmeric powder and fried ingredients until fine. Add the ground masala to the dal and bring it to a boil. Heat remaining oil, add crushed garlic.

Step 3

When garlic turns light brown and add it to the sambare. Stir and serve hot.