Sambar (South Indian Lentil Stew) Recipe
If you're searching for the best and most authentic Sambar recipe with an Indo twist, you've come to the right place! This delicious and easy homemade dish is a staple in many Indian households, loved for its rich flavors and wholesome ingredients. Whether you're a beginner or a seasoned cook, our simple guide on how to make Sambar will help you achieve that perfect, tasty bowl every time. With quick tips and step-by-step instructions, you'll discover just how easy it is to prepare this classic comfort food. Dive into the world of Indo cuisine and enjoy a homemade Sambar that's both quick and bursting with flavor-ideal for any meal!
Ingredients
Instructions
Cook Time: 50 minutes
Prep Time: 20 minutes
1 cup toor dal (split pigeon peas)
4 cups water
1 small eggplant, diced
1 medium carrot, sliced
1 small potato, diced
1/2 cup drumstick (moringa pods), cut into 2-inch pieces
1 small tomato, chopped
1 small yellow onion, chopped
2 tablespoons sambar powder (freshly ground preferred)
1/2 teaspoon turmeric powder
1 teaspoon tamarind paste
2 teaspoons salt (or to taste)
2 tablespoons ghee (clarified butter)
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
8-10 fresh curry leaves
2 dried red chilies
2 tablespoons fresh cilantro, chopped (for garnish)
Rinse 1 cup toor dal thoroughly under running water until the water runs clear.
In a pressure cooker, add the rinsed toor dal, 1/2 teaspoon turmeric powder, and 4 cups water. Cook for 4-5 whistles or until the dal is soft and mushy. Mash the cooked dal and set aside.
Soak 1 teaspoon tamarind paste in 1/2 cup warm water for 10 minutes. Squeeze and strain to extract the tamarind water. Discard the pulp.
Dice 1 small eggplant, 1 medium carrot, and 1 small potato into bite-sized pieces. Cut 1/2 cup drumstick into 2-inch pieces. Chop 1 small tomato and 1 small yellow onion.
In a large pot, heat 2 tablespoons ghee over medium heat. Add 1 teaspoon black mustard seeds and let them splutter.
Add 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 8-10 fresh curry leaves, and 2 dried red chilies. Sauté for 30 seconds until aromatic.
Add the chopped onion and sauté until translucent, about 2-3 minutes.
Add the diced eggplant, carrot, potato, and drumstick pieces. Sauté for 2 minutes.
Add the chopped tomato and 2 tablespoons sambar powder. Mix well and cook for another 2 minutes.
Pour in 2 cups water and 1 teaspoon salt. Cover and cook the vegetables on medium heat for 10-12 minutes, or until they are tender.
Add the mashed cooked dal and tamarind extract to the pot. Mix thoroughly.
Simmer the sambar for 10 minutes, stirring occasionally. Adjust salt to taste and add more water if needed to reach your desired consistency.
For tempering, heat 1 tablespoon ghee in a small pan. Add 1/2 teaspoon mustard seeds, 1/4 teaspoon cumin seeds, 1/8 teaspoon asafoetida, 4 curry leaves, and 1 dried red chili. Sauté for 30 seconds.
Pour the tempering over the simmering sambar and mix well.
Garnish with 2 tablespoons chopped fresh cilantro. Mix gently and serve hot.
Estimated Calories: 151, Servings: 4
Rinse 1 cup toor dal thoroughly under running water until the water runs clear.
In a pressure cooker, add the rinsed toor dal, 1/2 teaspoon turmeric powder, and 4 cups water. Cook for 4-5 whistles or until the dal is soft and mushy. Mash the cooked dal and set aside.
Soak 1 teaspoon tamarind paste in 1/2 cup warm water for 10 minutes. Squeeze and strain to extract the tamarind water. Discard the pulp.
Dice 1 small eggplant, 1 medium carrot, and 1 small potato into bite-sized pieces. Cut 1/2 cup drumstick into 2-inch pieces. Chop 1 small tomato and 1 small yellow onion.
In a large pot, heat 2 tablespoons ghee over medium heat. Add 1 teaspoon black mustard seeds and let them splutter.
Add 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 8-10 fresh curry leaves, and 2 dried red chilies. Sauté for 30 seconds until aromatic.
Add the chopped onion and sauté until translucent, about 2-3 minutes.
Add the diced eggplant, carrot, potato, and drumstick pieces. Sauté for 2 minutes.
Add the chopped tomato and 2 tablespoons sambar powder. Mix well and cook for another 2 minutes.
Pour in 2 cups water and 1 teaspoon salt. Cover and cook the vegetables on medium heat for 10-12 minutes, or until they are tender.
Add the mashed cooked dal and tamarind extract to the pot. Mix thoroughly.
Simmer the sambar for 10 minutes, stirring occasionally. Adjust salt to taste and add more water if needed to reach your desired consistency.
For tempering, heat 1 tablespoon ghee in a small pan. Add 1/2 teaspoon mustard seeds, 1/4 teaspoon cumin seeds, 1/8 teaspoon asafoetida, 4 curry leaves, and 1 dried red chili. Sauté for 30 seconds.
Pour the tempering over the simmering sambar and mix well.
Garnish with 2 tablespoons chopped fresh cilantro. Mix gently and serve hot.
