South Indian Sambar is a delicious and flavorful lentil-based stew that pairs perfectly with idlis, dosas, or rice. Here’s a simple recipe for making authentic South Indian Sambar:
Ingredients:
For Sambar:
- 1 cup toor dal (split pigeon peas)
- 1 cup mixed vegetables (drumsticks, carrots, beans, pumpkin, etc.)
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 1/2 cup tamarind extract
- 1/2 teaspoon turmeric powder
- 1 tablespoon sambar powder
- Salt to taste
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chilies
- A pinch of asafoetida (hing)
- 10-12 curry leaves
For Sambar Powder (if not using store-bought):
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 5-6 dry red chilies
Instructions:
- Cook Toor Dal:
- Rinse the toor dal thoroughly and cook it with about 3 cups of water, turmeric powder, and chopped vegetables in a pressure cooker until soft and mushy. Mash the dal and set aside.
- Prepare Sambar Powder (if not using store-bought):
- Dry roast all the ingredients mentioned for sambar powder until they release a pleasant aroma. Allow it to cool and grind into a fine powder.
- Tamarind Extract:
- Soak a small ball of tamarind in warm water and extract the juice. Set aside.
- Prepare Sambar:
- In a large pot, combine the cooked dal and vegetables with chopped onions, tomatoes, tamarind extract, sambar powder, and salt. Add water if needed to achieve the desired consistency.
- Bring to a Boil:
- Place the pot on medium heat and bring the sambar to a boil. Simmer for 15-20 minutes, allowing the flavors to meld.
- Prepare Tempering:
- In a small pan, heat oil. Add mustard seeds, cumin seeds, dry red chilies, asafoetida, and curry leaves. Allow them to splutter and turn aromatic.
- Add Tempering to Sambar:
- Pour the tempering over the sambar and give it a good stir. Let it simmer for an additional 5 minutes.
- Garnish and Serve:
- Garnish the sambar with fresh coriander leaves. Serve hot with idlis, dosas, or steamed rice.
Enjoy the authentic flavors of South Indian Sambar!
