Indian

Dosa with sambar dal

Name: Dosa with sambar dal recipe
Yield: 8
Cuisine: /indian
Ingredients: 500g labneh; 1/4 cup firmly packed mint leaves, chopped; Fried eggs, to serve; coriander leaves, to serve; 240g white urad dal (from Indian grocers), soaked in 4 cups (1L) cold water overnight; 210g sona masuri rice (from Indian grocers), soaked in 4 cups (1L) cold water overnight (substitute any short grain white rice); 5 cups (1.25L) reserved soaking water; Ghee, to grease; 240g yellow lentils, (from Indian grocers); 1 onion, finely chopped; 2 dried long red chillies; 1 sprig curry leaves; 1/2 tsp black mustard seeds; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp chilli powder; 2 tbs sambal masala (from Indian grocers); 50g melted ghee; 4 cups (1L) chicken or vegetable stock; 4 small Lebanese eggplants, sliced 1cm-thick on the diagonal; 300g taro (from Asian grocers and select stores), peeled, cut into 2cm cubes; 200g snake beans, cut in 6cm lengths

Rate now

Jump to recipe

by Adam D'Sylva

Chef

May 01, 2021

Begin this recipe 2 days ahead.

500g labneh
1/4 cup firmly packed mint leaves, chopped
Fried eggs, to serve
coriander leaves, to serve

Dosa batter (makes 8 dosa)

240g white urad dal (from Indian grocers), soaked in 4 cups (1L) cold water overnight
210g sona masuri rice (from Indian grocers), soaked in 4 cups (1L) cold water overnight (substitute any short grain white rice)
5 cups (1.25L) reserved soaking water
Ghee, to grease

Sambar dal

240g yellow lentils, (from Indian grocers)
1 onion, finely chopped
2 dried long red chillies
1 sprig curry leaves
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1 tsp chilli powder
2 tbs sambal masala (from Indian grocers)
50g melted ghee
4 cups (1L) chicken or vegetable stock
4 small Lebanese eggplants, sliced 1cm-thick on the diagonal
300g taro (from Asian grocers and select stores), peeled, cut into 2cm cubes
200g snake beans, cut in 6cm lengths

Method

1.

For the dosa batter, drain dal and rice, reserving soaking water. Transfer dal and rice to a blender and whiz to create a smooth paste, gradually adding in reserved water until you get a thin crepe batter. Transfer to a bowl and cover with a clean tea towel. Set aside at room temperature overnight to ferment.
2.

To make the sambar dal, place toor dal, onion, chilli, curry leaves, spices, sambal masala, ghee and stock in a large saucepan and bring to the boil over high heat. Add eggplant and taro, and stir. Reduce heat to medium-low and simmer gently, stirring occasionally, for 40 minutes or until toor dal is tender, vegetables are cooked and sauce has thickened. Stir in snake beans to heat through just before serving.
3.

Meanwhile, to make the minted yoghurt, place labneh and mint in a blender and whiz until combined. Season and set aside.
4.

Heat a non-stick 22cm crepe or frypan over medium-high heat and lightly grease with ghee. Spoon in 3/4 cup (185ml) batter and spread to coat the base of the pan.
5.

Cook for 2-3 minutes until base is golden.
6.

Fold over to make a semi-circle (the dosa only cooks on one side). Remove from pan and repeat with remaining batter.
7.

Divide dosa among plates and top with fried eggs and coriander. Serve with sambar dal and minted yoghurt alongside.