Sambar Recipe

Wash ½ cup tuvar dal and add it to a pressure cooker along with 2 cups of water, salt to taste, and ½ tsp turmeric powder. Close the lid.

Cook for one whistle on high heat. Then reduce the heat to low and cook for 8-10 minutes. Remove the cooker from heat and let the steam release naturally.

Open the lid and add tamarind paste (or tamarind water) to the cooker. Mix well using a wire whisk. Traditionally a wooden masher was used to mix the dal. Set the cooked dal aside.

While the dal is cooking, prepare the vegetables.

Shallots – Peel 10-12 shallots or pearl onions.Eggplant – Cut eggplant into 1-inch cubes. We need ½ cup of cubed eggplant. Soak the cubes in water until ready to use to avoid oxidation.Carrots – Peel the carrots and cut them into slices. We will need ½ cups of sliced carrots.Drumstick – Cut 1 drumstick into 2-inch pieces.Yellow Pumpkin – Peel the pumpkin and cut it into 1-inch cubes. We need ½ cup of cubed pumpkin.

Add all the prepared vegetables along with 1 cup water, ½ tsp salt, and ¼ tsp turmeric powder to a pot.

Cover the pot and cook the vegetables on medium heat until they are tender (8-10 minutes).

Do not overcook the vegetables otherwise they will become mushy. You can cook the vegetables in a pressure cooker as well (1 whistle on high heat followed by quick pressure release). Set the cooked veggies aside.

Heat 3 tbsp oil over medium-high heat in a large pot. Traditionally sambar was cooked in ghee but you can use any oil of your choice.

Once the oil is hot, add 1 tsp mustard seeds, 3-4 whole dry red chilies, and 15-20 curry leaves and let them crackle for 5-6 seconds.

Add ½ cup finely chopped onion and fry until they turn translucent (4-5 minutes). You can skip adding onion if going for a no onion recipe.

Add 1 cup finely chopped tomatoes and cook for 4-5 minutes until they are mushy.

Now add 2 tbsp sambar powder and cook for another 3-4 minutes. Add some water if the masala is too dry. Add the cooked dal and veggies to this pot and mix everything well.

Add more water to adjust the consistency. The consistency of sambar is a personal preference. Some people like it very thin while some like it thick. I personally like it a little thick but still flowy. Cook the sambar for 10-12 minutes on medium-low heat. Remove the pot from heat.

Once the sambar is ready, make the tempering. Heat 1 tbsp vegetable oil in a small skillet over medium-high heat. You can use ghee or coconut oil in place of vegetable oil as well.

Once the oil is hot, add 1 tsp mustard seeds, 2-3 whole dry red chilies, and 10-12 curry leaves and let them crackle for 4-5 seconds.

Pour the tempering over the sambar and stir well. Serve hot.