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Sambar

2017-04-10
  • Servings : 4

Sambar

Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice. South Indian meal is incomplete without sambar.

Ingredients

  • 1/2 Cup Toor Dal/Arhar Dal
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Turmeric (Haldi)
  • ( For Seasoning )
  • 2 Tablespoons Oil
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 1/8 Teaspoon Fenugreek Seed (Methi)
  • 1/4 Teaspoon Mustard Seeds (Rai)
  • Pinch of Asafetida (Hing)
  • 10-12 Curry Leaves
  • 4 Dry Whole Red Chilies
  • 1 Large Tomato Cubed in Small Pieces
  • 1-½ Cups Mixed Vegetables, cut into Bite-size Cubes (Green Beans, Carrots, Zucchini, Radishes)
  • 2 Tablespoons Tamarind Pulp
  • 1/2 T1easpoon Salt
  • 1 Tablespoon Sambar Powder

Method

Step 1

Wash and soak the dal in two cups of water for ten minutes or longer.

Step 2

In a pressure cooker combine soaked dal with 2½ cups of water, salt, and turmeric. Cook over medium high heat.

Step 3

When the pressure cooker starts to steam, reduce the heat to medium and cook for another six minutes.

Step 4

Turn off the heat and wait until steam has escaped before opening the pressure cooker. Dal should be soft and mushy.

Step 5

Mix the dal well enough to remove lumps. If the dal is thick, add up to one cup of water.

Step 6

Prepare Seasoning

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.

Step 7

Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves. Stir for a few seconds.

Step 8

Add tomatoes, vegetables, sambar powder, tamarind pulp and ½ cup water.

Step 9

Cover the pan and let the vegetables cook until they are tender over medium heat.

Step 10

Combine the vegetables and the dal to make the Sambar. Sambar should be thin, like soup. If the sambar is thick, add water as needed.

Step 11

Cook sambar on low heat for 10-15 minutes.

Ingredients: Arahar Dal, , , Curry Leaves, Fenugreek Seeds, Mustard Seeds (Rai), , , , Sambar Powder, Tamarind Pulp (Imli), , Toor Dal, ,
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