A South Indian Culinary Delight: The Ultimate Sambar Recipe
Sambar, a lentil-based South Indian stew, is a staple in many households. This versatile and flavourful dish is incredibly easy to make and incredibly adaptable to your taste. This recipe will guide you through making a delicious sambar that will become a family favourite. Let's dive into the ingredients and steps!
Ingredients You'll Need:
This recipe yields approximately 6 servings. Feel free to adjust quantities based on your needs.
For the Sambar:
- 1 cup Toor Dal (Pigeon Peas), rinsed
- 1 large Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1 inch Ginger, finely chopped
- 4-5 Green Chillies, slit (adjust to your spice preference)
- 1/2 cup Sambar Powder (you can find this pre-made or make your own – recipe below)
- 1 tbsp Turmeric Powder
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetida (Hing)
- A pinch of Curry Leaves
- 2 tbsp Oil or Ghee
- Salt to taste
- 2 cups Water (or more, depending on desired consistency)
- Vegetables of your choice (e.g., drumsticks, eggplant, okra, carrots, potatoes) – about 2 cups chopped
For the Homemade Sambar Powder (Optional):
- 1/4 cup Toor Dal (Pigeon Peas)
- 1/4 cup Chana Dal (Split Chickpeas)
- 1 tbsp Red Chillies (adjust to your spice preference)
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Fenugreek Seeds (Methi)
- 1/2 tsp Turmeric Powder
Step-by-Step Sambar Recipe:
1. Prepare the Dal:
- Rinse the toor dal thoroughly under cold water.
- In a pressure cooker, combine the dal with 4 cups of water and salt.
- Cook for 3-4 whistles or until the dal is soft and well-cooked.
2. Make the Sambar Powder (If making from scratch):
- Dry roast all the ingredients for the sambar powder in a pan over medium heat until fragrant and slightly browned.
- Allow to cool completely, then grind into a fine powder using a spice grinder or blender.
3. Sauté the Aromatics:
- Heat oil or ghee in a large pot or pan over medium heat.
- Add mustard seeds and cumin seeds. Once they splutter, add asafoetida and curry leaves.
- Add the chopped onions and sauté until softened and lightly golden.
- Add the chopped green chillies and ginger. Sauté for another minute until fragrant.
4. Add the Vegetables & Spices:
- Add the chopped tomatoes and sauté for 2-3 minutes until slightly softened.
- Stir in the sambar powder and turmeric powder. Cook for a minute, ensuring the spices are well-combined and fragrant.
- Add the cooked toor dal to the pot.
5. Simmer & Serve:
- Add the chosen vegetables (if using) and 2 cups of water (or more, as needed).
- Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
- Adjust salt to taste.
- Serve hot with rice, idli, dosa, or vada.
Tips and Variations:
- Customize your vegetables: Feel free to add any vegetables you enjoy! Drumsticks and eggplant are classic additions.
- Adjust the spice level: Control the heat by adjusting the number of green chilies used.
- Make it ahead: Sambar tastes even better the next day! Prepare it in advance and reheat before serving.
- Tamarind for Tang: For an extra tangy flavour, add a tablespoon or two of tamarind pulp during the simmering stage.
This recipe will help you create a delicious and authentic sambar. Experiment with different vegetables and spices to discover your own perfect version of this South Indian classic! Enjoy!
