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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:

1. 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.
2. Preparing the vegetables:
   • Chop all the vegetables (onion, tomato, carrot, potato, drumstick) into bite-sized pieces.
3. Tamarind pulp:
   • Soak a small ball of tamarind in warm water for about 10 minutes. Squeeze out the pulp and discard the fibers.
4. 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.
5. 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.
6. Adding spice powders:
   • Add turmeric powder, sambar powder, and salt. Mix well and sauté for another minute.
7. 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.
8. 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).
9. 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.
10. 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.
11. Serving:
    • Serve hot sambar with steamed rice, idli, dosa, or vada.

Enjoy your homemade South Indian sambar!

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