Sambar is a popular South Indian dish, eaten with many dishes like idlis, dosas, vadas, rice, and more. Its sour and spicy flavor can make even a boring meal more enjoyable. However, it requires a little preparation and a few spices.

Following the correct recipe, you can make a delicious sambar at home. Let's learn the sambar recipe.

Ingredients:
1 cup pigeon pea/toor dal
3-4 cups water
Vegetables: 2 cups mixed vegetables (such as pumpkin, bottle gourd, drumstick/drumstick, beans, and small onion).
Spices and Flavorings: 2-3 tablespoons sambar masala
Salt to taste
1/2 teaspoon turmeric powder
2-3 tablespoons tamarind pulp
1 teaspoon jaggery
2 tablespoons oil
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
A pinch of asafoetida
2-3 dried red chilies
10-12 curry leaves
1/2 teaspoon Kashmiri red chili powder

Method

First, wash the pigeon peas and soak them for 20 minutes. In a pressure cooker, add the lentils, 2-3 cups of water, a little salt, and turmeric powder, and boil for 2-3 whistles. Once the lentils are cooked, mash them lightly.

Meanwhile, add all the chopped vegetables and boil them until soft, adding a little salt.

Heat some oil in a large pot or wok. Once the oil is hot, add the onions and fry until they turn light pink.

Add the sambhar masala and fry on low heat for about 1 minute, making sure the masala doesn't burn.

Then add the boiled vegetables and mashed lentils.

Add more water depending on your desired consistency. Then add the tamarind pulp, remaining salt, and jaggery and mix well.

After this, let the sambar simmer over low heat for 5-7 minutes, so that the tanginess of the tamarind and the flavor of the spices are well absorbed into the lentils and vegetables.

Now, heat oil in a small pan for the tempering. When the oil is hot, add the mustard seeds and fenugreek seeds.

As soon as the mustard seeds begin to crackle, immediately add the asafoetida, dried red chilies, and curry leaves.

Turning off the heat, add the Kashmiri red chili powder to the tempering and immediately pour it over the boiling sambar, covering the pan so that the flavor of the tempering is absorbed into the sambar.

The hot sambar is ready.

PC Social Media