Sambar
Time to cook
45 minutes
Difficulty
Easy
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.
Ingredients
Toor Dal
0.25 cup
Yellow Split Moong Dal
1 tbsp
Cold Pressed Olive 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
Cold Pressed Olive 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
Soak the tamarind in hot water for 20-30 minutes until soft.
Once softened, squeeze the tamarind in the water to make tamarind pulp. Strain and discard the seeds and strands.
Rinse the toor dal and moong dal, then drain before using.
Add the rinsed dals to a pressure cooker with water, oil, and turmeric powder.
Pressure cook the dal for 5 to 6 whistles or until mushy. Allow the pressure to release naturally before opening the lid.
Open the cooker and mash the cooked dal well, then set it aside.
Chop the green chili and coriander leaves.
Dice the onions, tomatoes, and carrots.
Cooking
In another pressure cooker heat some oil.
Add onions, tomato, and green chili and sauté for a few minutes until the tomatoes turn mushy.
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.
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.
Add the tamarind pulp and red chili powder and mix well. Let the sambar boil.
Meanwhile, prepare the tadka (tempering) - In a small pan, heat oil.
Add mustard seeds, urad dal, a pinch of asafoetida (hing), and a few curry leaves, and let it splutter.
Finally, add a teaspoon of sambar powder, give it a quick mix, and immediately switch off the heat to avoid burning.
Add this to the boiling sambar and mix it well. Boil for an additional 3-5 minutes.
Finally, garnish with chopped coriander leaves and serve.
Nutrition information
(per serving)
Carbs
11.5
Proteins
2.3
Fats
1.3
Fiber
2.9
63
kcal
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