Arachuvitta Sambar | Sambar with Freshly Ground Masala | Hotel Sambar Recipe | Lunch Sambar Recipes

toor dal

🥗Healthier: moong dal

💰Cheaper: chickpeas

Moong dal is lighter and easier to digest.

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity with fewer calories.

mixed vegetables

🥗Healthier: zucchini and carrots

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more affordable and convenient.

coriander seeds

🥗Healthier: ground coriander

💰Cheaper: cilantro leaves

Cilantro leaves can add a fresh flavor.

Wash and soak 1 cup of toor dal for 30 minutes.

In a pressure cooker, add the soaked dal, 2 chopped onions, 3 chopped tomatoes, 1 teaspoon turmeric powder, 1 teaspoon salt, and 1/4 teaspoon asafoetida.

Pour enough water to fully immerse the dal mixture.

Cover the pressure cooker, place the weight, and cook for 5 whistles on medium flame. Set aside once done.

To prepare the masala paste, heat a pan and add 1 tablespoon chana dal, 1 tablespoon urad dal, and 2 tablespoons coriander seeds; dry roast for about 2 minutes.

Add 12 dry red chilies to the pan and roast until they darken in color.

Add 1/2 cup grated coconut and roast on medium-low heat until golden brown and moisture evaporates.

Add 1/4 teaspoon asafoetida to the roasted mixture and mix well before turning off the stove.

Transfer the roasted ingredients to a plate and let them cool completely.

Once cooled, transfer to a mixer jar, add some water, and grind into a smooth paste.

In a wide pan (karai), melt 3 tablespoons of ghee.

Add 1 teaspoon urad dal, 1 teaspoon mustard seeds, and 1 teaspoon cumin seeds; sauté until the mustard seeds splatter.

Add 2 roughly cut dry red chilies and 300 grams of cleaned shallots; sauté for about 5 minutes.

Add 1 cup of roughly cut drumsticks (optional) and sauté for another 5 minutes.

Reduce the flame to low and add the ground masala paste, scraping the jar with a little water to incorporate all the paste.

Add 1/2 cup thick tamarind puree and mix well.

Slowly add the cooked dal to the mixture and stir to combine.

Add 1 and 1/2 cups of water to adjust the consistency, and check for seasoning, adding 1 teaspoon of salt if needed.

Add fresh curry leaves and mix again.

Cover the pan with a lid and boil the sambar on medium flame for about 10 minutes.

After 10 minutes, check the consistency; if oil has separated, it's ready.

Add 2 teaspoons of jaggery to balance the flavors and mix well.

Garnish with freshly chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens