Sambar is a very famous south Indian lentil-vegetable broth. There are many variations to this dish depending on which part of the country you are from. This famous dish originated from the south of India. However off late Sambar is popular in North India as well.
You can have it with rice much like a Thai green curry. You can also have it like a dip, to be used in copious amounts with dishes like idly, dosa and vada.
As a dish its also very versatile since the ingredients are interchangeable. The primary dal used in this dish is Toor dal/Arhar dal. However in summers one can also make this out of Moong dal. Moong Dal has a cooling effect on the body.
You can also use a variety of vegetables in this dish from all kinds of pumpkin, drum sticks, bitter gourd, bottle gourd, potatoes, tomatoes, lady fingers, beans, onions and egg plant. Asa dish its full of nutrients, vitamins, fibre and proteins.
I personally prefer a combination of Arhar dal and Masoor dal. It gives me the flavour i am used to since childhood.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
3/4th cup toor dal/arhar dal / Pigeon pea Lentil
1/2 cup masoor dal/Red Lentil
1/2 tsp turmeric powder
Salt to taste
3 cups water, 24 oz
1 tablespoon tamarind piece
1/3 cup hot water
2 teaspoons oil
2 medium carrots, diced
7-8 drumsticks, I used frozen ones that I got from Indian store
1/2 teaspoon salt, adjust to taste
1 medium tomato, chopped
3 cups water, 24 oz
2 tablespoons sambar powder, homemade or store bought, adjust to taste
2-3 teaspoons powdered jaggery
1/2 teaspoon kashmiri red chili powder, optional
Tempering
1 tablespoon ghee, or use oil
3/4 teaspoon mustard seeds, black
1/4 teaspoon hing (asafoetida)
10-15 curry leaves
chopped cilantro, to garnish
The Recipe
Add the rinsed dal into a pressure cooker with 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups of water. Cook for 5 whistles on medium flame, then lower the heat to medium-low and let it cook for another 6 minutes. Turn off the flame and ket it cool down.
Meanwhile soak 1 tablespoon tamarind piece in 1/3rd cup of hot water for 15 minutes. Then strain the liquid using a strainer. You will get 3-4 tbs of tamarind water.Set aside.
In a pan, heat 2 teaspoons oil on medium heat. Once the oil is hot, add the chopped onion and cook for around 2 minutes.
Add carrots and frozen drumsticks and 1/2 teaspoon salt and cook for 2 more minutes. Add the chopped tomato and cook for 1 minute.
Then add around 3 cups (24 oz) water and stir.
Add 2 tablespoons sambar powder (or adjust to taste). Also add jaggery powder and 4 tablespoons of the tamarind water that you had extracted earlier.
Stir in the cooked dal. Also add the Kashmiri red chili powder.
Stir everything together and let the sambar simmer on medium heat for 5 to 6 minutes.
For the tempering, heat 1 tablespoon ghee (or oil if you want to keep this vegan), in a small pan on medium heat.
Once the ghee is hot, add mustard seeds and let them pop. Then add the hing and curry leaves for stir for few seconds until leaves turn crisp.
Pour tempering over the simmering sambar.
Serve the sambar hot with idli, dosa or rice!
Voila! The sambar is ready. This can be served with a wide variety of dishes.I would also encourage you to experiment with various kinds of lentils and vegetables in this dish. Each combination gives off a different flavour.
I hope you enjoyed this dish. If you wish to know anything about Indian food, do reach out via comments and I will try and share.
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Yenjoy!