Description
Relish the rich and tangy flavors of South Indian cuisine with this traditional sambar recipe. Packed with nutritious lentils, a medley of vegetables, and aromatic spices, it's the perfect accompaniment to rice, idlis, or dosas.
Ingredients
- Main:
- 1 cup toor dal (split pigeon peas)
- 2 tablespoons tamarind paste
- 2.5 cups mixed vegetables (like drumstick, okra, pumpkin, carrot, and eggplant), chopped
- 1 large tomato, chopped
- A pinch of asafoetida (hing)
- Salt to taste
- Fresh cilantro, for garnishing
- For Sambar Powder (or use store-bought):
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 5-6 dried red chilies
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black peppercorns
- For Tempering:
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 2-3 dried red chilies
Instructions
- Wash the toor dal thoroughly and cook it in a pressure cooker or pot until it's soft and mushy.
- If you're making sambar powder from scratch, dry roast all the ingredients for the powder in a pan until aromatic. Cool and grind into a fine powder.
- Soak the tamarind in warm water for 15 minutes, then extract the juice and set it aside.
- In a large pot, add the cooked dal, tamarind extract, vegetables, tomato, asafoetida, and salt. Add water as needed to achieve your desired consistency.
- Bring the mixture to a boil and then simmer until the vegetables are cooked.
- Stir in the sambar powder, adjust salt if necessary, and let it simmer for another 10 minutes.
- For the tempering, heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, curry leaves, and dried red chilies. Fry for a few seconds.
- Pour this tempering over the sambar and mix well.
- Garnish with fresh cilantro before serving.
Notes
- The choice of vegetables can vary based on personal preference and regional variations.
- Adjust the tamarind and sambar powder to taste, depending on how tangy or spicy you like your sambar.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: South Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg