Sambar

Sambar is a vibrant South Indian stew, a medley of lentils, assorted vegetables, and aromatic spices. This flavorful dish harmonizes the earthy taste of toor dal with a rich blend of spices, creating a savory and tangy profile. Often enjoyed with rice or as an accompaniment to idli, dosa, or vada, sambar’s versatile nature allows for diverse vegetable variations, delivering a delightful burst of flavors in every spoonful.

Here’s a detailed recipe to make sambar:

Ingredients:

For Sambar Masala:

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole black peppercorns
• 2-3 dry red chilies (adjust to spice preference)
• 1 tablespoon chana dal (split Bengal gram lentils)
• 1 tablespoon urad dal (split black gram lentils)
• 1/4 cup grated coconut (fresh or desiccated)
• 1 teaspoon oil

For Sambar:

• 1 cup toor dal (split pigeon peas), washed and soaked for 30 minutes
• 2-3 cups mixed vegetables (drumsticks, okra, eggplant, carrots, pumpkin, etc.), chopped
• 1 small lemon-sized tamarind, soaked in 1 cup warm water
• 2 tomatoes, chopped
• 1 onion, chopped
• 2-3 green chilies, slit
• A handful of curry leaves
• 1/2 teaspoon turmeric powder
• 1 tablespoon jaggery or sugar (optional)
• Salt to taste
• 2 tablespoons oil or ghee
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)

Instructions:

1. Prepare Sambar Masala:
   • Heat 1 teaspoon oil in a pan. Add coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, black peppercorns, dry red chilies, chana dal, and urad dal. Roast on low heat until the dals turn golden brown and emit a nice aroma.
   • Add grated coconut and roast for a minute or until the coconut turns golden. Turn off the heat and let the mixture cool.
   • Grind the roasted spices and coconut into a smooth paste using a little water. Keep aside.
2. Cook Toor Dal:
   • Pressure cook the soaked toor dal with water (around 3 cups) and turmeric powder until it’s soft and mushy. Mash the dal well and set it aside.
3. Prepare Tamarind Extract:
   • Soak tamarind in warm water for 10-15 minutes. Squeeze the tamarind to extract the pulp, strain, and set aside.
4. Make Sambar:
   • Heat oil or ghee in a large pot or pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves.
   • Add chopped onions and sauté until they turn translucent.
5. Add Chopped Vegetables:
   • Add chopped tomatoes, slit green chilies, and the mixed vegetables. Sauté for a few minutes until they soften slightly.
6. Add Tamarind Extract:
   • Pour in the tamarind extract, along with the ground sambar masala paste. Stir well and let it simmer for 8-10 minutes until the raw aroma of spices disappears.
7. Add Cooked Toor Dal:
   • Add the cooked and mashed toor dal to the pot. Mix well and bring it to a gentle boil. Adjust the consistency by adding water if needed.
8. Seasoning and Finish:
   • Add jaggery or sugar (if using) and salt to taste. Simmer for another 5-7 minutes on low heat to let the flavors blend.
9. Prepare Tempering:
   • In a small pan, heat a teaspoon of oil or ghee. Add mustard seeds and let them splutter. Pour this tempering over the prepared sambar.
10. Serve hot Sambar with steamed rice, idli, dosa, or vada.

Note: You can adjust the consistency of the sambar by adding more water as per your preference. Feel free to customize the choice and quantity of vegetables according to your liking.