This Sambar recipe is a popular south Indian recipe. It accompanies most every meal. In South India, there are variations to this sambar recipe
Sambar is made with yellow lentil called Tuvar dal(toor dal) and vegetables.
You can use any vegetables of your choice such as onions, potatoes, tomatoes, brinjals, beans, raddish etc. you can use any one or a mix of these vegetables.
Ingredients For Sambar Powder or buy it readymade
Coriander seeds - 1 table spoon
Chana dal - 1 tea spoon
Urad dal -1/2 tea spoon
Cumin seeds - 1 tea spoon
Asafetida - 1/4 tea spoon
Red chillis - 2 to 4, according to taste
Black pepper - 1/4 tea spoon
Mustard seeds - 1/4 tea spoon
Methi(fenugreek) seeds - 1/4 tea spoon
The sambar powder can be made in large quantities and stored for 6 months or more. I use it most of the time. Of course the freshly made sambar powder has a special taste, which I make once in a while when I have more time.
Directions Sambar Powder
Roast the sambar powder ingredients on low flame. Grind to fine powder.
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see above)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like brinjal, chopped carrot, drumstick, potato, raddish, green beans
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add mustard seeds When they stop crackling, add asafetida, chilies, chopped onions, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked.
Add this mixture to the dal with tomato, vegetable of choice and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat.
Garnish with cilantro.
Sambar is ready to serve with dosa, Rava Idli , Rice.
Sambhar Recipe Video