This dhal is better known as thengai pal sambhar. It is a mildly spices dhal with coconut milk and a touch of pepper. The sambhar will be slightly watery with the addition of the coconut milk and the tanginess for the dhal comes from lemon juice. Its best had with rice and spicy potato curry or any spicy non-vegetarian dish.
Tuvar dhal – ½ cup
Onions – 1 no
Tomato – 1 no
Green chillies – 3-4 nos
Turmeric powder – ½ tsp
Sambhar powder – 1/2 tsp
Coconut milk – 1 cup(first extract)
Garlic(sliced) – 2-3 flakes
Pepper powder – ½ tsp
Lime juice – 1 tsp
Mustard seeds – ½ tsp
Oil – 1 -2 tsps
Coriander leaves for garnishing
Wash and clean the dhal and pressure cook it with the turmeric, till the dhal is very soft and mushy. Mash well and keep aside.
Heat oil in a deep pan and add the mustard seeds, wait for them to crackle. When they do, add the onions and sauté them till they get a slight pink colour. Add the garlic flakes and sauté them for a minute or two. Now add the green chillies and the tomatoes and sauté them well, till the tomatoes get soft. Once they are soft, add the sambhar powder and sauté well, Again for a minute or two. Now add the mashed dhal and half a cup of water and let it come to a boil. Once it comes to a boil, season with salt and pepper and add the coconut milk. Keep it on a slow flame as the coconut milk can split. Do not let the sambhar boil, just let it cook till small bubbles start appearing on the sides of the pan.
Remove from heat and add the lemon juice and garnish with coriander leaves. Serve hot with rice.