Sambar
Sambar is a popular South Indian dish that holds a prominent place in the regional cuisine. It is a flavorful and nutritious lentil-based soup or stew made with a variety of vegetables, tamarind, and a unique blend of spices. Sambar is typically served with rice, idli (steamed rice cakes), dosa (fermented crepes), or vada (savory fried lentil fritters).
Ingredients
- 1 cup toor dal pigeon peas
- 2 onions sliced
- 2 tomatoes chopped
- 1 carrot chopped
- 1 potato chopped
- 1 cucumber chopped
- few Ivy Gourd chopped
- 1/2 cup cauliflower chopped
- 1 drumstick chopped (optional)
- small lemon size Tamarind
- 1/2 cup grated coconut
- 2 tbsp sambar powder
- 1/4 tsp turmeric powder
- Salt to taste
- jaggery 2tbsp or to taste
- Water as required
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of hing asafoetida
- Few curry leaves
- Coriander leaves for garnishing
Instructions
- Rinse the toor dal 2 to 3 times and add it to a pressure cooker with 2 cups of water. Cook for 3 whistles or until the dal is soft and mushy.
- In a separate pot, heat oil and add mustard seeds. When they start to crackle, add cumin seeds, hing, curry leaves, and onions. Saute until the onions turn translucent.
- Add chopped vegetables (of your choice)and saute for a few minutes.
- In a grinding jar add coconut, sambar powder, turmeric powder, tamarind, and salt. Grind it to a smooth paste and add the paste to the pot and add 2 cups of water. add the jaggery if using. Mix well and bring it to a boil.
- Add the cooked dal to the pot and mix well. Add more water if required to adjust the consistency.
- Cover the pot and let the sambar simmer on low heat for about 15-20 minutes or until the vegetables are cooked.
- Garnish with coriander leaves and serve hot with idli or dosa.
- Enjoy your homemade sambar!
Notes
Note: A medley of vegetables such as drumsticks, brinjal (eggplant), carrots, beans, potatoes, pumpkin, or radish, depending on personal preference and seasonal availability can be used in the sambar.
Tamarind pulp is another crucial component of sambar, providing a tangy and slightly sour taste that balances the flavors.