Sambar Recipe| Easy Sambar Recipe
Sambar Recipe| Easy Sambar Recipe
Sambar is a traditional South Indian lentil and vegetable stew flavored with aromatic spices and tangy tamarind. It's a versatile dish served with rice, idli, dosa, vada, or even enjoyed on its own.
Ingredients
For the Lentil Base:
- 1 cup toor dal (split pigeon peas)
- 1/4 tsp turmeric powder
- 2.5 cups water
For the Tamarind Pulp:
- A small lemon-sized ball of tamarind (or 2 tbsp tamarind paste)
- 1 cup warm water
Vegetables (use any combination):
- 1 small carrot, diced
- 1 small drumstick (moringa), cut into 2-inch pieces
- 1 small brinjal (eggplant), chopped
- 1/2 cup pumpkin or ash gourd, diced
- 1 tomato, chopped
- 5-6 shallots or 1 medium onion, quartered
- 1 small radish, sliced thinly
Spice Mix:
- 2 tbsp sambar powder (homemade or store-bought)
- 1 tsp red chili powder (optional, for extra heat)
Tempering:
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 dry red chilies
- A pinch of asafoetida (hing)
- 8-10 curry leaves
Sambar Recipe| Easy Sambar Recipe
Garnish:
- 2 tbsp freshly chopped coriander leaves
Optional:
- 1/4 tsp jaggery (to balance flavors)
Instructions
Step 1: Cook the Lentils
- Rinse toor dal thoroughly under running water until the water runs clear.
- In a pressure cooker or a large pot, combine the dal, turmeric powder, and water. Pressure cook for 4-5 whistles or until the dal becomes soft and mushy. If using a pot, simmer for about 30-40 minutes.
- Once cooked, mash the dal lightly with a spoon or whisk and set aside.
Step 2: Prepare Tamarind Pulp
- Soak the tamarind in warm water for about 15 minutes.
- Squeeze and extract the pulp, discarding any seeds or fibers. If using tamarind paste, dilute it in warm water.
Step 3: Cook the Vegetables
- In a deep pot, add the chopped vegetables (except tomatoes) with about 1.5 cups of water. Boil until they are tender but not mushy.
- Add the chopped tomato and cook for another 5 minutes.
Step 4: Combine Ingredients
- Add the cooked lentils to the pot with the vegetables.
- Pour in the tamarind pulp and mix well.
- Add sambar powder, red chili powder (if using), and salt to taste.
- Let the mixture simmer on low heat for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Step 5: Tempering (Tadka)
- Heat ghee or oil in a small pan over medium heat.
- Add mustard seeds and let them splutter.
- Add fenugreek seeds, dry red chilies, asafoetida, and curry leaves. Fry for 30 seconds until aromatic.
- Pour this tempering into the simmering sambar and mix well.
Step 6: Final Adjustments
- Taste the sambar and adjust salt, spice, or tanginess. If it's too tangy, a small piece of jaggery can balance the flavors.
- Garnish with freshly chopped coriander leaves.
Step 7: Serve
- Serve hot with steamed rice, idli, dosa, or vada. A dollop of ghee on top enhances the flavor.
Pro Tips for the Best Sambar
- Dal Texture: Ensure the dal is well-cooked and smooth to give the sambar a creamy consistency.
- Vegetables: Use a mix of vegetables for a balanced flavor. Drumstick, brinjal, and pumpkin are traditional favorites.
- Sambar Powder: Homemade sambar powder often gives the most authentic taste. To make it, dry roast 2 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp cumin, 1 tsp fenugreek seeds, 4-5 dry red chilies, and 1/4 cup grated coconut. Grind to a fine powder.
- Consistency: Adjust water to get the desired thickness. Sambar for rice is usually thicker than for idli or dosa.
- Freshness: Freshly prepared tamarind pulp and sambar powder significantly enhance flavor.
Variations
- Instant Pot Method: Cook the lentils and vegetables together in an Instant Pot for 10 minutes on high pressure, then follow the tempering steps.
- No Onion/Garlic Version: Skip shallots and asafoetida for a Satvik version suitable for fasting or religious days.
- Other Lentils: Replace toor dal with masoor dal or moong dal for a different flavor profile.
This recipe ensures a flavorful, aromatic, and wholesome sambar that resonates with South Indian culinary tradition. Experiment with different vegetables and spice levels to make it your own!
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