18 November, 2018
How to make Sambar
Sambar is a South Indian lentil and mixed vegetable stew. This classic dish is easy to make and is full of flavours. This traditional lentil is healthy and protein-packed and super flavourful.
Sambar is served with rice idli, dosa, medu vada etc. It is a staple in most South Indian homes.
Sambar is made with a special spice powder known as Sambar powder. This spice powder is the key to making a good sambar. Most traditional homes make their own sambar masala powder to suit their own taste buds.
In modern times many people prefer to buy from the store as it is convenient and saves time.
I avoid buying any spice powder and prefer to make my own for the best aroma and taste.
In this blog, I have also shared the recipe for sambar masala powder. You can check this post on how to make sambar masala powder.
How to make Sambar?
- Wash and soak tur dal with 2 cups of water salt and turmeric powder.
- Pressure cook lentils till soft and mushy. It can be pressure-cooked or it can also be cooked in a pot. In a pressure cooker let it whistle 4 to 5 whistles on a medium flame. Once the pressure is released mash the dal. If cooking in a pot more water will be needed. After boiling the dal mash it.
- While the dal is cooking make sambar powder, for a homemade sambar powder recipe click on the link. If using ready-made powder skip this step.
- Rinse and chop vegetables, here I have used onions, bottle gourd, brinjal, drumsticks and tomato. In a pan heat oil add mustard seeds and 2 broken red chillies, then stir in curry leaves and onions saute for 2 – 3minutes.
- Add bottle gourd, drumsticks, brinjal, tomato, optional pumpkin, okra(bhindi) , carrot.
- Saute the veggies for 5 to 6 minutes, put in turmeric powder and red chilli powder sauté for 2 to 3 minutes. Add in sambar powder sauté for 1 to 2 minutes.
- Boil ¼ cup water add 2 tablespoons of tamarind and 1 tbsp jaggery and keep aside for some time.
- Add the mashed dal and 4 to 5 cups of water to the veggie mix well. Squeeze the tamarind and filter the tamarind to remove the pulp pour the tamarind water into the sambar. Do not add all of the tamarind at once, taste and add later.
- Let it boil for 5 to 10 minutes. Now taste and adjust salt and tamarind water if needed. Add chopped coriander leaves.
Tempering
Pour 1 tbsp ghee or oil into a small pan when it turns hot add mustard seeds and 1 to 2 broken red chillies. Let the mustard spurt, add curry leaves sauté for a few seconds add in hing.
Pour the tempering over the hot sambar and let it simmer for 1 to 2 minutes.
Tips to make a flavourful Sambar
- Sambar powder is a key ingredient to make a delicious and flavourful sambar with a good aroma.
Make fresh sambar powder whenever you prepare sambar in a small quantity so it is used up. Link to make sambar powder at home. Or you can buy good quality sambar powder which is easily available. - Sambar is made of pouring consistency, add water as consistency you desire. Don’t make it too watery
- Fresh curry leaves are a must as it gives a lovely flavour and aroma to the lentil.
Preparation Time:15minutes
Cooking Time:40 minutes
Total Time:55 minutes
Serves:6
Recipe
Ingredients
- 1 cup Toor Dal ( split peigon lentil)
- 1 medium-size Onion chopped
- 2 tbsp Sambar Powder
- 1 tsp Red Chilli Powder (adjust acc to your taste)
- 1/2 tsp Turmeric Powder
- 1 medium-size carrot dice
- 2 Drumsticks scrape and cut into 8 to 10 pieces
- ¼ piece of Bottle gourd peel and dice
- 1 big Tomato chopped
- 2 tbsp Tamarind Pulp
- 1 tbsp Jaggery
- 2 dried Red Chilli Broken into two
- 1 tsp Mustard seeds
- 8 to 10 Curry Leaves
- 2 -3 tbsp chopped coriander leaves
- 1 tbsp Oil
- Salt to taste
For Tempering
- ½ tbsp Oil or Ghee
- ½ tsp Mustard Seeds
- Few10 to 15 Curry leaves
A pinch of Hing (asfoetida) - 1 -2 Dried Red Chilli broken into 2 pieces
Method
- Wash toor dal a few times with water.
- Pour 2 cups water ¼ tsp turmeric powder salt and pressure cook for 4 to 5 whistle or in a pot till soft. If cooking in a pot more water will be needed. Once the dal is cooked mash it with a vegetable masher.
- Boil ¼ cup water soak tamarind and jaggery in water, keep aside for 15 minutes. Squeeze the pulp from the tamarind and strain it.
- Heat 1 tbsp oil in a pan add mustard seeds and broken red chillies as soon as the mustard spurts add in the onions and curry leaves sauté for 2 – 3 minutes.
- Add all the veggies and sauté for 5 – 6 minutes.
- Stir in red chilli powder and turmeric powder sauté for 2 -3 minutes, add in sambar masala powder sauté for 1- 2 minutes add the mash dal, 4 to 5 cups of water and tamarind pulp.
- Let it boil for 5 to 10 minutes. Taste and adjust the salt and tamarind. Add chopped coriander leaves.
Tempering
Heat a small pan with ghee or oil. Add mustard seeds and red chillies. When the mustard spurts add curry leaves. - Once the leaves turn crisp add hing .
- Pour this over the simmering sambar.
- Serve sambar with idli dosa or rice and coconut chutney