Sambar
Learn to make authentic South Indian Sambar
Ingredients
For the Sambar
- Toor dal (pigeon peas) 1/2 cup
- Mixed vegetables: 2 cups carrot, drumstick, beans, brinjal, pumpkin, potato etc.
- Tamarind: A lemon-sized ball or 2 tablespoons of tamarind paste
- Turmeric powder: ½ teaspoon
- Salt: To taste
- Shallots-5
- Tomato-1
- Water: As needed
- Sambar masala – 2 tablespoons adjust the quantity as per your spice preference
For the tempering
- Oil or ghee: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Urad dal: 1 teaspoon
- Asafoetida hing: A pinch
- Fenugreek powder- 1 teaspoon / Fenugreek seeds- 5
- Curry leaves: A sprig
Instructions
Cook the lentils
- Wash the toor dal thoroughly under running water.
- In a pressure cooker, add the toor dal, ½ teaspoon of turmeric powder, and 2 cups of water.
- Cook the dal in high flame for 1 whistle and then simmer it for 10 mins until it becomes soft and mushy. Mash it well with the back side of the ladle and set aside.
Chop the Vegetables
- Wash the vegetables in water and chop them into small pieces.
- Extract Tamarind Juice
- Soak the tamarind in warm water for few minutes.
- Squeeze the tamarind to extract the juice and discard the left over pulp. If using tamarind paste, you can skip this step.
Prepare the Sambar
- In a pressure cooker, combine the mashed dal, tamarind juice, salt , tomatoes, mixed vegetables and shallots.
- Add water as needed to adjust the consistency of the sambar and cook them in high flame for 2 whistles and switch off the stove
- Once the pressure is released. Add sambar masala and simmer it for 5 mins for the flavours to get absorbed.
- Adjust the salt to taste.
Prepare the Tempering
- Heat oil or ghee in a small pan.
- Add mustard seeds and allow them to splutter.
- Add urad dal, fenugreek, asafoetida, and curry leaves. Sauté for a few seconds.
- Pour this tempering over the sambar and mix well.
Garnish and Serve
- Now garnish the sambar with fresh coriander leaves.
- Serve it hot with steamed rice, idlis, or dosas.
Notes
- Adding drumstick imparts a unique flavour to the sambar making it more aromatic
- Do not add salt while pressure cooking lentils, as it may prevent them from cooking
- Adjust the tamarind, sambar powder, and salt to achieve a perfect balance of various flavors.
- Freshly ground homemade sambar powder makes your sambar more aromatic and flavourful.