Sambar is a quintessential South Indian dish known for its robust flavors and wholesome ingredients. This hearty lentil-based stew combines toor dal (split pigeon peas) with a medley of vegetables like tomatoes, carrots, and drumsticks, infused with a tangy tamarind essence and aromatic sambar powder. Served alongside steamed rice or paired with idli and dosa, sambar offers a delightful taste of traditional South Indian cuisine, rich in both taste and cultural heritage.
Ingredients:
- 1/2 cup toor dal (split pigeon peas)
- 1 small onion, chopped
- 1 medium-sized tomato, chopped
- 1 small carrot, chopped (optional)
- 1 small potato, diced (optional)
- 1 drumstick, cut into pieces (optional)
- 1/4 cup tamarind pulp
- 2 tablespoons sambar powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 2-3 dried red chilies
- Few curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Cooking the dal:
- Wash the toor dal thoroughly and cook it with 2 cups of water in a pressure cooker until it's soft and mushy. Alternatively, you can cook it in a pot until tender.
- Preparing the vegetables:
- Chop all the vegetables (onion, tomato, carrot, potato, drumstick) into bite-sized pieces.
- Tamarind pulp:
- Soak a small ball of tamarind in warm water for about 10 minutes. Squeeze out the pulp and discard the fibers.
- Making the sambar:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
- Add chopped onions and sauté until they turn translucent.
- Adding vegetables:
- Add the chopped tomatoes and sauté until they turn mushy.
- Add the chopped vegetables (carrot, potato, drumstick) and sauté for a couple of minutes.
- Adding spice powders:
- Add turmeric powder, sambar powder, and salt. Mix well and sauté for another minute.
- Adding tamarind pulp:
- Pour in the tamarind pulp and mix well. Let it simmer for a few minutes until the raw smell of tamarind disappears.
- Combining with dal:
- Add the cooked dal to the vegetables. Mix well and add water to achieve the desired consistency (sambar should be semi-thick).
- Boiling and simmering:
- Bring the sambar to a boil and then reduce the heat. Let it simmer for 10-15 minutes, stirring occasionally, to let the flavors meld together.
- Finishing touches:
- In a small pan, heat a little oil. Add mustard seeds, curry leaves, and a pinch of asafoetida. Once the mustard seeds splutter, pour this tempering over the sambar.
- Garnish with fresh coriander leaves.
- Serving:
- Serve hot sambar with steamed rice, idli, dosa, or vada.
Enjoy your homemade South Indian sambar!
