How to cook South Indian Sambar - South Indian Sambar Recipe:
Using pigeon pea lentils, tamarind, and a special spice mixture called sambar powder, sambar is a South Indian lentil and vegetable stew. It is a common meal in South Indian households and is adored and well-known by many.
Lentils, tamarind, sambar powder, and a few spices are all ingredients in a basic sambar recipe along with a mixture of one or two other types of vegetables.Here's a recipe for South Indian Sambar, a delicious and popular lentil-based stew:
Ingredients:
- 1 cup toor dal (split pigeon peas)
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 1 drumstick (optional), cut into 2-inch pieces
- 1 small carrot, chopped
- 10-12 small okra (ladies' fingers), chopped
- 1 small eggplant, chopped
- 1/2 cup tamarind pulp
- 2 tablespoons sambar powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- Few curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon Bengal gram (chana dal)
- 1 tablespoon urad dal
- 4-5 dried red chilies
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- Wash the toor dal thoroughly and pressure cook it with 2 cups of water until it becomes soft and mushy. Set aside.
- Prepare the sambar powder: Dry roast all the ingredients mentioned for the sambar powder until they turn aromatic and slightly browned. Allow them to cool, then grind into a fine powder. Set aside.
- Heat oil in a large pot or deep pan over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
- Add the chopped onions and sauté until they turn translucent. Then add the chopped tomatoes and cook until they become soft and mushy.
- Add the chopped vegetables (drumstick, carrot, okra, and eggplant) and sauté for a couple of minutes.
- Dissolve the tamarind pulp in 1 cup of water and add it to the pan. Add turmeric powder, sambar powder, and salt. Mix well.
- Add the cooked toor dal to the pan and mix everything together. If the sambar seems too thick, you can add some water to adjust the consistency.
- Cover the pan and simmer the sambar on low heat for about 15-20 minutes until the vegetables are cooked through and the flavors are well combined. Stir occasionally to prevent sticking.
- Garnish with fresh coriander leaves.
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