Sambar is a quintessential South Indian dish that has made its mark on the global culinary scene. Known for its rich and complex flavors, this hearty and aromatic lentil stew has won the hearts and taste buds of food enthusiasts worldwide. Sambar is not only delicious but also incredibly nutritious, making it a staple in South Indian households.
Sambar Recipe
Sambar is a popular South Indian lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It's a flavorful, aromatic, and nutritious dish, often served with rice, idli, or dosa. This recipe is a household favorite, known for its unique blend of spices and tanginess.
Ingredients
For Sambar:
- 1 cup Toor Dal (Split Pigeon Peas) washed and soaked for 30 minutes
- 2 cups Mixed Vegetables (okra, carrot, pumpkin, eggplant, drumsticks) chopped
- a small lemon-sized ball Tamarind soaked in water
- 1/2 teaspoon Turmeric Powder
- Asafoetida (Hing) a pinch
- to taste Salt
- Water as needed
For Sambar Masala:
- 2 tablespoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds
- 4-5 Dried Red Chilies
- 1/2 cup Freshly grated coconut
- 1 teaspoon Oil
Instructions
- Cook the Dal: Rinse the toor dal thoroughly and cook it with 2.5 cups of water, turmeric, and a pinch of asafoetida in a pressure cooker. Cook for about 3-4 whistles or until soft and mushy. Mash the dal and set aside.
- Prepare Sambar Masala: In a pan, heat 1 tsp oil. Roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies until aromatic. Let them cool and grind them with fresh coconut and a little water to make a smooth paste.
- Cook Vegetables: In a large pot, add the chopped vegetables, tamarind extract, and salt. Add enough water to cover the vegetables and bring to a boil. Cook until the vegetables are tender.
- Combine Dal and Vegetables: Add the cooked dal to the pot of boiling vegetables. Mix well.
- Add Sambar Masala: Stir in the prepared sambar masala and simmer for 10-15 minutes. Adjust the consistency by adding water if needed.
- Tempering: In a small pan, heat 2 tbsp oil. Add mustard seeds and let them splutter. Add dried red chilies and curry leaves. Pour this tempering over the sambar.
- Simmer: Let the sambar simmer for another 5 minutes. Adjust salt as per taste.
- Serve: Serve hot with rice, idli, or dosa.
Tips and Information
Variations:
Sambar can have regional variations, with different regions in South India adding their unique touch. Some might include coconut in the sambar paste, while others may use different vegetables and spices.Conclusion:
Sambar is not just a dish; it’s a cultural and culinary emblem of South India. Its balance of flavors, with the warmth of spices, tanginess of tamarind, and richness of lentils, makes it a comforting and satisfying meal. Whether you’re enjoying it with rice, idli, dosa, or simply as a bowl of soup, sambar offers a delightful gastronomic experience that captures the essence of South Indian cuisine.Tips and Overview
- Dal Consistency: The dal should be cooked to a mushy consistency for the best texture in sambar.
- Vegetable Choices: You can use a variety of vegetables. Traditional choices include drumsticks, eggplant, pumpkin, and okra.
- Tamarind: Adjust the amount of tamarind to balance the tanginess as per your taste.
- Sambar Masala: Freshly made sambar masala enhances the flavor, but you can also use store-bought masala in a pinch.
- Simmering Time: Let the sambar simmer for a while after adding the masala to blend the flavors well.