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
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 Dal and green chillies sambar Dal with Drumsticks Kerala Mango Curry - SK Khazana Peanut Curry
Dali Sambare Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 845 Kcal
Carbohydrates : 102.4 gm
Protein : 38.3 gm
Fat : 31.3 gm
Other : 32.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
