Comfort food to me is something that enters my lips, reaches the tongue and tickles the taste buds and at each stage of its travel from the fingers to the mouth to the stomach, brings back wonderful memories of childhood and would make us feel at home.
One such dish which is loved and loved and loved by S is his mother’s Thengai Paal sambar (yellow lentils cooked with Thai green chillies and coconut milk). I have tasted it couple of times during the stay at my in-law’s place and even I am a great fan for its taste and simplicity in the cooking process.
Yellow lentils cooked with Thai green chillies and coconut milk
- 2 cups yellow lentils/ toor dhal
- 5 cups water
- 1/2 cup coconut milk (store bought can)
- 3 serrano peppers or 2 Thai green chilly
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp asafoetida powder
- 8-10 curry leaves (torn)
- Juice of one large lemon plus more (if needed, as per your liking)
- 1/2 tbsp cooking oil
- Salt to taste
- Pressure cook the lentil with green chillies/serrano peppers, salt and water for 5 whistles or cook on the stove top for 30-45 minutes, until the lentils are soft and mushy. Mash them well and set aside.
- In a hot cooking pan, add oil. Once they sizzle, throw in the mustard seeds, cumin seeds, asafoetida and curry leaves, cook for a minute.
- Add the above tempered oil to the mashed yellow lentils and mix in the coconut milk, cook for further 3 minutes. Switch off the flame and pour the lemon juice on top. Add salt to taste. Stir and serve with steamy rice.