Sambar is a lentil-based vegetable stew, cooked with a tamarind broth. It is a popular side dish in south India. It goes well with Dosa, Idly, Pongal and Vada. It can be eaten during lunch with white rice as well.
Total Cooking time: 30 minutes
Ingredients
- Toor dal – 1 cup
- Onion – 1 (big size)
- Tomatoes – 2 (small size)
- Carrot – 1
- Brinjal – 2
- Drumstick – 1
- Whole Red chili – 8
- Turmeric – 1/2 teaspoon
- Tamarind sauce – 2 tablespoon
- Mustard – 1 teaspoon
- Urad dal – 1 teaspoon
- Coriander leaves – few
- Salt – 1 teaspoon (As required)
- Curry leaves as needed
- Asafoetida (Hing) – A pinch
- Ghee – 4 teaspoon
- Jeera – 2 teaspoon
- Roasted gram / Pottu Kadalai – 2 tablespoon
- Fenugreek – 1 teaspoon
- Whole Black Pepper – teaspoon
Preparation Method
- Wash Toor dal and chopped veggies listed in the ingredients.
- Add 2 cups of water in a pressure cooker and cook the Toor dal for up to 4 -5 whistles.
- After Toor dal is cooked, mash it well with a ladle and keep the cooked Toor dal aside.
- Take a pan, pour and heat the Ghee in low heat. Add Jeera after it splutters, then add fenugreek, whole black pepper, roasted gram, and whole red chilis. Roast these well and grind them in a Mixie / Blender. This will be used as Sambar powder.
- In another pan, sauté mustard, urad dal. After it splutters, add a pinch of Asafoetida, curry leaves, and add onion sauté till onion change color. Then add tomatoes fry till it cooks for 2 minutes. After that add chopped vegetables (carrot, brinjal & drumstick). Fry it for 3 to 4 minutes on medium heat.
- Add these sauteed items, sambar powder, and tamarind sauce into the cooked Toor dal in the pressure cooker. And cook it for 2 whistles.
- Garnish sambar with coriander leaves at the end.