Sambar

Name: Sambar
Total time: 1800 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Toor dal; As needed Vegetables - [cucumber, pumpkin, carrot, pearl onion, potato, tomato, chembu, chakka kuru, drumstick] or as your preference; 2 Green chilli; 1 strands Curryleaves; 1 tbsp Salt; 1/2 tsp Turmeric powder; 1 tsp Jaggery; 1/4 tsp Asafeotida; to taste lemon; For Masala; 1 1/2 tbsp Coriander seeds; 1/2 tbsp Chana dal; 1/2 tbsp Toor dal; 1/4 tsp Fenugreek seeds; 4-5 Red chilli; 4-5 Curry leaves; 2 pinch Asafoetida; 1 tbsp Grated coconut; For seasoning; 1 tsp Coconut oil; 1 tsp Mustard seeds; 1/2 tsp Urad dal; 1 Red chilli; 4-5 Curry leaves

Aswani Vishnuprasad @cook_12258614

austin tx

Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice.

Aswani Vishnuprasad @cook_12258614

austin tx

Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice.

Saved

Ingredients

30 min

3 to 4 servings

1/2 cupToor dal
As needed Vegetables - [cucumber, pumpkin, carrot, pearl onion, potato, tomato, chembu, chakka kuru, drumstick] or as your preference
2Green chilli
1 strandsCurryleaves
1 tbspSalt
1/2 tspTurmeric powder
1 tspJaggery
1/4 tspAsafeotida
to taste lemon
For Masala
1 1/2 tbspCoriander seeds
1/2 tbspChana dal
1/2 tbspToor dal
1/4 tspFenugreek seeds
4-5Red chilli
4-5Curry leaves
2 pinchAsafoetida
1 tbspGrated coconut
For seasoning
1 tspCoconut oil
1 tspMustard seeds
1/2 tspUrad dal
1Red chilli
4-5Curry leaves

Saved

Steps

30 min

1

Cook the toor dal in a pressure cooker, mash it and keep aside.
2

Heat 1 tsp of coconut oil in a pan and saute all the dry ingredients(for masala) except grated coconut until light brown/ nice aroma comes.
3

Grind it to a fine paste using grated coconut.
4

In heavy bottom vessel, add the vegetables, cooked dal, green chilli, curry leaves, salt, turmeric powder and masala paste.
5

Cover and cook it until the vegetables get half cooked.
6

Add tamarind extract, jaggery, and hing.
7

Cook it for another 5 to 8 mins. Switch off the flame.
8

In another pan heat oil and add all the seasoning ingredients. Let it simmer till they begin to crackle.
9

Then mix these seasoning ingredients and some coriander leaves in the sambar and serve hot with rice.