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Sambar
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Healthy

Sambar

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Time to cook

45 minutes

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Difficulty

Easy

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Serves

2

A popular South Indian dish made with lentils, vegetables, and a blend of spices. This piping-hot dish is traditionally served with rice, idli, or dosa.

A popular South Indian dish made with lentils, vegetables, and a blend of spices. This piping-hot dish is traditionally served with rice, idli, or dosa.

Ingredients

Toor Dal

0.25 cup

Yellow Split Moong Dal

1 tbsp

Vegetable Oil

1 tsp

Onion Raw

5 medium

Tomatoes

1 small

Carrots

1 small

Picador Chillies

1 chilli

Red Chilli Powder

0.5 tsp

Tamarind

0.25 tbsp

Turmeric

1 pinch

Coriander Leaves

1 tbsp

Water

0.5 cup

Salt

1 pinch

Vegetable Oil

1 tsp

Mustard Seeds

0.5 tsp

Urad Dal

0.25 Tsp

Asafoetida

1 pinch

Curry Leaves

1 sprig

Sambar Masala

0.25 tsp

Step-by-step instructions to cook

Prep

1

Soak the tamarind in hot water for 20-30 minutes until soft.

2

Once softened, squeeze the tamarind in the water to make tamarind pulp. Strain and discard the seeds and strands.

3

Rinse the toor dal and moong dal, then drain before using.

4

Add the rinsed dals to a pressure cooker with water, oil, and turmeric powder.

5

Pressure cook the dal for 5 to 6 whistles or until mushy. Allow the pressure to release naturally before opening the lid.

6

Open the cooker and mash the cooked dal well, then set it aside.

7

Chop the green chili and coriander leaves.

8

Dice the onions, tomatoes, and carrots.

Cooking

1

In another pressure cooker heat some oil.

2

Add onions, tomato, and green chili and sauté for a few minutes until the tomatoes turn mushy.

3

Add the cooked and mashed dal to the pot. Rinse the cooker with some water add it to the pot along with the carrots and mix everything well.

4

Cook covered for 10-12 minutes for the veggies to get cooked. Check if the carrots are cooked by pricking with a spoon or fork. If it easily goes through, it's done. Otherwise, cook for a few more minutes.

5

Add the tamarind pulp and red chili powder and mix well. Let the sambar boil.

6

Meanwhile, prepare the tadka (tempering) - In a small pan, heat oil.

7

Add mustard seeds, urad dal, a pinch of asafoetida (hing), and a few curry leaves, and let it splutter.

8

Finally, add a teaspoon of sambar powder, give it a quick mix, and immediately switch off the heat to avoid burning.

9

Add this to the boiling sambar and mix it well. Boil for an additional 3-5 minutes.

10

Finally, garnish with chopped coriander leaves and serve.

Nutrition information

(per serving)

Carbs

Carbs

11.5

Proteins

Proteins

2.3

Fats

Fats

1.3

Fiber

Fiber

2.9

63

kcal

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