Sambar
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Sambar is a flavorful lentil-based stew from Tamilnadu, Southern India, perfect as an accompaniment to dosas or idlis. It’s a spicy and tangy dish that balances protein, carbs, and fats, ideal for breakfast.
Ingredients
Scale
Pressure Cook and Mash the dal
- 1/2 cup toor dal
- 3 cups water
- 1 tsp turmeric powder
Dry Roast individually and powder finely together
- 10 red chillies
- 6 tsp coconut
- 5 tsp coriander seeds
- 4 tsp chana dal
- 6 black pepper corns
Sautee well and Wet Paste
- 1 Onion chopped
- 1 tomato chopped
- 1 tbsp oil
Soak and Extract Water
- Cherry size tamarind
- About 1 cup water
Seasonings
- 1 tsp mustard and cumin seeds each
- 1/2 tsp hing
- Few curry leaves
- Chopped coriander leaves
- Oil
- Salt to taste
Instructions
- Pressure cook 1/2 cup of toor dal with 3 cups of water and 1 tsp of turmeric powder until soft. Mash the cooked dal and set aside.
- Dry roast 10 red chillies, 6 tsp coconut, 5 tsp coriander seeds, and 4 tsp chana dal individually. Grind them together into a fine powder.
- Heat 3 tsp of oil in a pan and add the wet paste. Stir and cook for a few minutes until the raw smell disappears.
- Add the tamarind extract and salt to taste. Cover and cook for a few minutes to let the flavors blend.
- Add the prepared spice powder and mix well to blend the flavors. Add 2 cups of plain water and bring to a boil.
- Simmer the sambar for 10-15 minutes, adjusting the consistency with water if necessary, until the flavors are well combined.
Notes
Sambar can be stored in the refrigerator for up to 3 days. Reheat before serving. Adjust the spice level by varying the number of red chillies. Serve hot with idlis or dosas for a traditional South Indian breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 0
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