Sambar is a popular south Indian recipe it is a mix of several vegetables, toor dal, tamarind and sambar powder. Sambar is eaten along with breakfast or meal as a side dish

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featured image sambar

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins

 ½ cup Toor dal
 2 tbsp Tamarind
 1 Onion (Medium) or 10-12 shallots (or small anions)
 1 Tomato (Medium)
 3 Green Chillies
 ¼ cup Coriander leaves
 ½ tsp Turmeric
 2 tbsp Sambar Powder
 1 pinch Asafoetida (hing)
 Jaggery (Optional)
 Salt
 5 cups Water
For Tempering
 2 tbsp Ghee/Oil
 1 tbsp Mustard seeds
 1 tbsp Cumin seeds (jeera)
 1 tbsp Fenugreek (methi seeds)
 2 Dried red chilly
 Curry leaves

1

Wash Toor dal 2 to 3 times and add 4 cups of water and turmeric in pressure cooker or pot add toor dal cook on a medium flame until 2-4 whistles. The dal should be cooked smooth

2

Meanwhile when the dal is cooking heat 4 tablespoons of oil/ghee in a pan for tempering add mustard seeds, cumin, fenugreek when they start sizzle add dried red chilly, curry leaves once the leaves turn crisp add vegetables onion, tomato, green chilly, coriander leaves and even we can add carrot, drumstick, bottle guard, pumpkin, brinjal and bottle guard (optional) if we want to add. Saute vegetables for 3 to 5 minutes

3

When the pressure goes off mash dal into smooth paste add tamarind pulp, 5 cups of water, salt, hing, sambar powder, jaggery. Add tempering and vegetables which are in the pan into the pressure cooker and stir the mix well cook in medium flam until 1 whistle. Once the pressure reduces stir sambar well and serve it hot.

Sambar can be served with Idly, dosa, vada and rice.

Ingredients

 ½ cup Toor dal
 2 tbsp Tamarind
 1 Onion (Medium) or 10-12 shallots (or small anions)
 1 Tomato (Medium)
 3 Green Chillies
 ¼ cup Coriander leaves
 ½ tsp Turmeric
 2 tbsp Sambar Powder
 1 pinch Asafoetida (hing)
 Jaggery (Optional)
 Salt
 5 cups Water
For Tempering
 2 tbsp Ghee/Oil
 1 tbsp Mustard seeds
 1 tbsp Cumin seeds (jeera)
 1 tbsp Fenugreek (methi seeds)
 2 Dried red chilly
 Curry leaves

Directions

1

Wash Toor dal 2 to 3 times and add 4 cups of water and turmeric in pressure cooker or pot add toor dal cook on a medium flame until 2-4 whistles. The dal should be cooked smooth

2

Meanwhile when the dal is cooking heat 4 tablespoons of oil/ghee in a pan for tempering add mustard seeds, cumin, fenugreek when they start sizzle add dried red chilly, curry leaves once the leaves turn crisp add vegetables onion, tomato, green chilly, coriander leaves and even we can add carrot, drumstick, bottle guard, pumpkin, brinjal and bottle guard (optional) if we want to add. Saute vegetables for 3 to 5 minutes

3

When the pressure goes off mash dal into smooth paste add tamarind pulp, 5 cups of water, salt, hing, sambar powder, jaggery. Add tempering and vegetables which are in the pan into the pressure cooker and stir the mix well cook in medium flam until 1 whistle. Once the pressure reduces stir sambar well and serve it hot.

Sambar can be served with Idly, dosa, vada and rice.

Sambar