Sambar is a quintessential South Indian dish, renowned for its rich flavors and nutritional benefits. This lentil-based vegetable stew, infused with tamarind and a unique blend of spices, is a staple in many households and pairs perfectly with rice, idli, dosa, or vada.
What is Sambar?
Sambar is a traditional South Indian stew made with toor dal (pigeon pea lentils), tamarind, and a medley of vegetables. Flavored with a fragrant spice blend known as sambar powder and tempered with mustard seeds, curry leaves, and dried red chilies, it’s a comforting and filling meal enjoyed across India.
Ingredients
For the Dal:
½ cup toor dal (pigeon pea lentils)
2 cups water
¼ teaspoon turmeric powder
For the Vegetables:
1 cup mixed vegetables (e.g., drumsticks, carrots, pumpkin, okra, brinjal)
1 medium onion, chopped
1 medium tomato, chopped
For the Tamarind Extract:
1 tablespoon tamarind pulp
½ cup warm water
For the Sambar Powder:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
2 dried red chilies
1 tablespoon chana dal (split Bengal gram)
1 tablespoon urad dal (split black gram)
1 tablespoon grated coconut (optional)
1 teaspoon oil
For Tempering:
1 tablespoon oil or ghee
1 teaspoon mustard seeds
1 dried red chili
A pinch of asafoetida (hing)
A few curry leaves
Instructions
1. Prepare the Dal:
Rinse the toor dal thoroughly.
In a pressure cooker, combine the dal, water, and turmeric powder.
Cook for 3-4 whistles until the dal is soft and mushy.
Mash the cooked dal and set aside.
2. Cook the Vegetables:
In a separate pot, add the chopped vegetables and enough water to cover them.
Cook until the vegetables are tender.
Add the chopped tomato and cook until soft.
3. Prepare the Tamarind Extract:
Soak the tamarind pulp in warm water for 10 minutes.
Strain to remove any fibers and seeds, obtaining a smooth extract.
4. Make the Sambar Powder:
In a pan, heat 1 teaspoon of oil.
Add coriander seeds, cumin seeds, fenugreek seeds, chana dal, urad dal, and dried red chilies.
Roast until aromatic and golden brown.
Add grated coconut (if using) and roast for another minute.
Allow the mixture to cool, then grind to a fine powder.
5. Combine and Simmer:
Add the tamarind extract to the cooked vegetables.
Stir in the freshly ground sambar powder.
Let it simmer for 5-7 minutes to blend the flavors.
Add the mashed dal to the mixture and adjust the consistency with water as needed.
Simmer for another 5 minutes.
6. Prepare the Tempering:
In a small pan, heat oil or ghee.
Add mustard seeds and let them splutter.
Add dried red chili, asafoetida, and curry leaves.
Pour this tempering over the sambar and mix well.
Serving Suggestions
Serve the hot Sambar with steamed rice, accompanied by a dollop of ghee and a side of papad or pickle. It also pairs excellently with idli, dosa, or vada for a traditional South Indian breakfast.
Tips and Variations
Vegetable Choices: Feel free to use seasonal vegetables like ash gourd, bottle gourd, or even spinach.
Spice Level: Adjust the number of red chilies in the sambar powder to suit your heat preference.
Consistency: For a thicker sambar, reduce the amount of water added after combining the dal and vegetables.
Nutritional Benefits
Sambar is not only flavorful but also packed with nutrients. The combination of lentils and vegetables provides a good source of protein, fiber, and essential vitamins, making it a wholesome meal choice.
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