SAMBAR | Classic South Indian LENTIL STEW With Vegetables| Sambar Recipe
Recipe Information
Sambar
Cultural Context
Sambar hails from South India, where it is a staple in Tamil cuisine, often served with rice or idli. This lentil-based stew showcases a variety of vegetables and is flavored with tamarind and a unique spice blend. Traditionally, it is a communal dish enjoyed during festivals and family gatherings. Today, sambar has transcended regional boundaries, becoming a beloved dish throughout India and even in Indian restaurants worldwide.
toor dal
🥗Healthier: moong dal
💰Cheaper: split peas
Moong dal is lighter and cooks faster, while split peas are more economical.
tamarind
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar tanginess with fewer calories.
sambar powder
🥗Healthier: homemade spice blend
💰Cheaper: basic spices
A homemade blend can be healthier and more tailored to taste.
mixed vegetables
🥗Healthier: seasonal vegetables
💰Cheaper: frozen vegetables
Seasonal veggies are often fresher and cheaper.
Soak 1/2 cup of toor dal for about an hour.
Rinse the dal thoroughly before cooking.
In a pressure cooker, add the soaked dal, 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 1/2 cups of hot water.
Cover and pressure cook for 15 minutes, allowing the pressure to release naturally after cooking.
Heat a pot over medium heat and add 1 tablespoon of oil.
Once the oil is hot, lower the heat and add 1 teaspoon of black mustard seeds, waiting for them to splatter.
Add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of fenugreek seeds, being careful not to let the fenugreek seeds turn dark.
Add small onions and 1/2 teaspoon of asafoetida, frying until the onions soften.
Add chopped tomato and cook until softened.
Add hard vegetables like pumpkin, daikon radish, and carrots first, followed by green beans and eggplant later.
Add 1/4 teaspoon of turmeric powder and 1/4 teaspoon of Kashmiri red chili powder (optional).
Add 1 1/2 cups of hot water and cover until the vegetables are half cooked.
Once half cooked, add 1/2 teaspoon more salt and then add the eggplant.
Cover until all the vegetables are soft.
Prepare tamarind by using 1 heaped teaspoon of tamarind concentrate mixed with 2 tablespoons of hot water.
Once the vegetables are soft, add the cooked dal to the pot.
Rinse the pressure cooker insert with a splash of water and add the tamarind mixture.
Add 2 teaspoons of jaggery for sweetness and the green beans.
Tear a few curry leaves and add them to the pot, covering on medium heat for 5 to 6 minutes.
After 6 minutes, heat 2 teaspoons of ghee in a pan for the final turka.
Add 1/4 teaspoon of mustard seeds and wait for them to crackle, then add 1/4 teaspoon of cumin seeds and dry red chilies.
Add a few more curry leaves to the hot ghee and transfer this mixture into the dal.
Add chopped coriander leaves and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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