Sambhar is a popular South Indian dish made with pigeon peas, mixed vegetables, tamarind, and spices. It is a lentil-based stew or soup, often served with rice, idli, dosa, or vada. The preparation varies regionally and householdally, with different combinations of vegetables and spices. Common vegetables include drumsticks, carrots, potatoes, tomatoes, okra, and eggplant. Key spices include mustard seeds, fenugreek seeds, cumin seeds, dried red chilies, asafoetida, curry leaves, and coriander powder. Tamarind pulp or paste gives sambhar its tangy flavor. Variations may include coconut, coconut milk, or sambar powder. Sambhar is a nutritious and delicious dish enjoyed in South India and globally.
here’s a basic recipe for making Sambar, a delicious South Indian lentil-based stew:
Ingredients:
For Sambar:
- 1 cup toor dal (pigeon peas)
- 1 small lemon-sized tamarind ball
- 2 cups mixed vegetables (like carrots, potatoes, drumsticks, eggplant, pumpkin, okra, etc.), chopped
- 2 tomatoes, chopped
- 1 onion, chopped
- 2-3 green chilies, slit lengthwise
- 1 teaspoon sambar powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- A few curry leaves
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
For Sambar Powder:
- 2 Tablespoons coriander seeds
- 1 Tablespoon cumin seeds
- 1 Tablespoon chana dal (split chickpeas)
- 1 Tablespoon urad dal (split black gram)
- 1 teaspoon fenugreek seeds
- 5-6 dry red chilies
- 1/2 Teaspoon peppercorns
- 1/2 Teaspoon turmeric powder
- A pinch of asafoetida (hing)
Instructions:
Preparing Sambar Powder:
- Dry roast all the ingredients mentioned for sambar powder except turmeric powder and hing until fragrant and slightly browned.
- Let it cool down, then grind to a fine powder along with turmeric powder and hing. Keep it aside. Preparing Tamarind Water
- Soak the tamarind in 1 cup warm water for about 15-20 minutes. Squeeze it well to extract the pulp. Strain and discard the solids. Cooking Toor Dal
- Wash the toor dal thoroughly and pressure cook with 2 cups of water, a pinch of turmeric powder, and a few drops of oil until soft and mushy. Set aside. Making Sambar
- Heat the pan and add two spoons of mustard oil.
- Add some mustard seeds and let them crackle. Then add curry leaves, and asafoetida.
- Add chopped onions and green chilies. Sauté until onions turn translucent.
- Now, add the chopped tomatoes and cook until they turn mushy.
- Add mixed vegetables, sambar powder, red chili powder (if using), and salt. Mix well.
- Pour in the tamarind water and bring it to a boil. Now cook the vegetables until they are tender.
- After cooking the vegetables, add the cooked dal to the pot. Stir well and let it cook on low flame for 10 to 15 minutes.
- Adjust the consistency of the sambar by adding more water if needed.
- Check for salt and adjust seasoning if required. Tempering
- Heat a teaspoon of mustard oil in a tadka pan. Now add mustard and let it crackle. Then Add a pinch of asafoetida and a few curry leaves.
- Pour this tempering over the prepared sambar.
Serve hot:
- Serve the sambar hot with steamed rice, idli, dosa, vada, or any South Indian dish of your choice.
Enjoy your homemade delicious sambar!