Tenga Paal Sambar (Coconut Milk Sambar)

Tenga Paal Sambar, which translates to Coconut Milk Sambar, is a delightful recipe from the southern part of India. This variant of the traditional Sambar, which uses coconut milk, imparts a unique richness and flavour to the dish. Its smooth texture and mild tanginess make it a favourite among many.
Serves: 6

Ingredients

  • 200g Toor Dal (Pigeon pea lentils)
  • 8 Dry Red chillies
  • 15 pearls Garlic
  • Lemon sized Tamarind soaked
  • 200 ml Coconut Milk
  • 1 tsp Cumin
  • Salt to taste
  • 8 – 10 Curry leaves for garnish
  • 1 tsp Crushed peppercorns
  • Oil for cooking

Instructions

Preparation of the Toor Dal:

Dry roast the toor dal. Begin by washing the Toor Dal. Soaking the dal in water for about 30 minutes will make it tender and easier to cook.

Cooking the Toor Dal:

Combine the soaked Toor Dal and 8 of the dry red chillies in a pressure cooker. Pour in water enough to cover the dal. Secure the lid and set the cooker on medium heat. After 3-4 whistles, or once the dal turns soft and mushy, turn off the heat and set aside to cool.

Preparation of Tamarind Extract:

While the dal is cooking, immerse the Tamarind in warm water. After 15-20 minutes, the Tamarind will become soft, making it easier to extract its juice. Squeeze it well to get as much juice out as possible, and use a sieve to strain away seeds or any residual fibres.

Tempering Process:

Pour a generous amount of oil into a deep pan or kadai. As it heats up, add the cumin seeds, curry leaves, crushed peppercorns and garlic.
The aroma of garlic will infuse into the oil, giving the Sambar its distinctive taste.

Combining Flavors:

Pour the prepared tamarind juice into the kadai. As it comes to a boil, the tangy essence of the Tamarind will mingle with the garlic and other flavours. Introduce the boiled dal mixture to this, stirring well to ensure a smooth combination. Add salt.

The Final Touch:

Pour in the coconut milk. Its rich creaminess will mellow out the chillies’ tanginess and heat. Allow this mixture to boil briefly so all the ingredients blend together.

Serving:

Once done, turn off the heat. Your sumptuous Tenga Paal Sambar is ready! Serve it with steamed rice for a fulfilling meal. It also pairs wonderfully with South Indian favourites like dosa.

Note: Spiciness can be very personal. Constantly adjust the number of red chillies based on your heat tolerance.