Picture a bustling South Indian kitchen, fragrant with spices and bustling with activity. The air dances with anticipation as a pot of sambar simmers on the stove. Sambar—a hearty, aromatic lentil and vegetable stew—is more than just food; it’s a warm embrace, a culinary legacy passed down through generations. So, let’s go on this delightful journey and explore the secrets of making the perfect sambar.
Nutrition and Servings: Before we dive into the recipe, let’s talk macros. Sambar is a protein-packed powerhouse, brimming with goodness. For every serving, you get approximately:
- Proteins: 10g
- Carbs: 30g
- Fats: 5g
- Fiber: 8g
- Calories: 200
This recipe serves 4 people.
Dry Ingredients for Sambar Masala Powder:
- 1 tablespoon coriander seeds
- 1 tablespoon chana dal (skinned split Bengal gram)
- 1 teaspoon urad dal (skinned split black gram)
- ½ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- ½ teaspoon cloves
- ½ teaspoon cinnamon or small stick of cinnamon
- ½ teaspoon cumin seeds
- 5 dried red chilies (Kashmiri or Byadagi, less spicy variety)
In a sauté pan lightly toast these ingredients together until you smell a change in the aroma and blend them to make a fine masala powder. Keep the flame as low as possible and DO NOT LET THEM BURN. Use some and store the rest in an airtight container.
Fresh Ingredients for Sambar:
- ¾ cup Toor dal (split pigeon peas)
- 2 tablespoons tamarind water (or 1 teaspoon of tamarind paste)(adjust sourness according to preference)
- 1 medium onion (diced)
- 1 small ginger crushed
- 4-6 cloves of garlic crushed
- 1 large tomato
- 1 medium carrot (diced, optional)
- 1 cup diced pumpkin
- 1 cup peas (Optional)
- 1 cup cauliflower pieces and cleaned (broccoli if you prefer)
- 2 vegetable drumsticks (moringa)
- 3 bhindi (okra, optional)
- 1 green chili (slit, optional)
- Curry leaves
- Coriander leaves (chopped)
Prepping the Lentils:
- Wash the Toor dal thoroughly and drain.
- Combine the washed dal with 2 cups of water in a pressure cooker.
- Pressure cook for 3 whistles.
- If you do not have a pressure cooker use a large pot. Add water and Toor dal together and bring to a boil. Lower the flame and leave it covered for 30 mins. Check if the dal is cooked by smushing it with a spoon against the side of the pot. Let it continue to cook until tender. Its okay if the dal is overcooked.
Instructions:
- Heat oil in a large pot. Add mustard seeds and let them pop.
- Add asafoetida, curry leaves, onion, green chilli, crushed ginger and crushed garlic. Sauté for 2 minutes.
- Add tomato, carrot, drumsticks, and other veggies.
- Add half teaspoon turmeric, salt to taste, and two teaspoons of sambar powder.
- Mix well and add tamarind water. Add water if consistency is too thick it must be like a stew.
- Simmer until veggies are tender.
Prep Time: 15-30 minutes Cook Time: 30 minutes
Ingredient Alternatives:
- Swap veggies based on what’s in your pantry.
- Use store-bought sambar powder if you’re short on time.
Serving Sambar:
- With rice: Ladle sambar over steaming rice.
- With idli: Dip soft idlis into sambar.
- With dosa: Pair crispy dosas with this flavorful stew.
Conclusion
Sambar isn’t just a dish; it’s a taste of tradition, a hug from the past. So, gather your ingredients, stir that pot, and savor the magic of South India. Bon appétit!
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