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Sambhar

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This classic South Indian Sambar is a hearty, tangy stew made from cooked Toor Dal and a blend of aromatic spices. It features a rich tamarind base that provides a delightful sourness, balanced perfectly with earthy lentils and fresh vegetables. The dish is finished with a tempering of mustard seeds, curry leaves, and dried red chilies, which releases a burst of fragrance into the hot broth. Sambar is incredibly versatile, often served with rice, idli, or dosa. It is a wholesome, vegan meal that offers complex flavors and a comforting warmth, making it perfect for lunch or a light dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 250
Dietary: Vegan
Description
This classic South Indian Sambar is a hearty, tangy stew made from cooked Toor Dal and a blend of aromatic spices. It features a rich tamarind base that provides a delightful sourness, balanced perfectly with earthy lentils and fresh vegetables. The dish is finished with a tempering of mustard seeds, curry leaves, and dried red chilies, which releases a burst of fragrance into the hot broth. Sambar is incredibly versatile, often served with rice, idli, or dosa. It is a wholesome, vegan meal that offers complex flavors and a comforting warmth, making it perfect for lunch or a light dinner.
Ingredients
  • Toor Dal
  • Tamarind
  • Salt
  • Turmeric
  • Channa Dal
  • Dhania Seeds
  • Hing (Asafoetida)
  • Red Chillies
  • Grated Coconut
  • Mustard Seeds
  • Coriander leaves
  • Green Pepper
  • Onion
  • Tomato
  • Water
  • Oil
Directions
  1. 1
    Rinse the Toor Dal and soak it in water for 15 minutes.
  2. 2
    In a pressure cooker or pot, boil the Toor Dal with 3 cups of water and a pinch of turmeric until soft and mushy, about 15-20 minutes.
  3. 3
    Soak the tamarind in warm water for 10 minutes, then squeeze out the pulp and discard the seeds.
  4. 4
    In a pan, heat a little oil and fry Channa Dal, Dhania Seeds, Hing, and Red Chillies for a few minutes until fragrant.
  5. 5
    Add grated coconut to the pan and fry briefly. Remove from heat and let cool.
  6. 6
    Grind the fried mixture with a little water to form a smooth paste.
  7. 7
    In a separate pot, heat oil and fry chopped green peppers for a few minutes.
  8. 8
    Add chopped onion and tomato to the pot and sauté until softened.
  9. 9
    Add the tamarind pulp, salt, turmeric, and enough water to make a broth. Bring to a boil.
  10. 10
    Stir in the ground spice-coconut paste and simmer for 5 minutes.
  11. 11
    Add the boiled Toor Dal to the tamarind mixture and bring it to a gentle boil, stirring occasionally. Simmer for 5-10 minutes to blend flavors.
  12. 12
    In a small tempering pan, heat oil and splutter mustard seeds.
  13. 13
    Add chopped onion and curry leaves to the tempering pan and fry until golden.
  14. 14
    Pour the tempering mixture over the Sambar and garnish with fresh coriander leaves.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Sodium 1800mg75%
Total Carbohydrate 35g12%
Dietary Fiber 10g40%
Sugars 3g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sambhar/