Sambhar Recipe

Sambhar is a quintessential South Indian dish, known for its rich flavors and nutritious ingredients. This lentil-based stew, packed with vegetables and aromatic spices, pairs perfectly with rice, idli, dosa, or vada.
Ingredients:
For the Dal:
- 1 cup toor dal (pigeon pea lentils)
- 2 cups water
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
For the Tamarind Extract:
- 1 lemon-sized tamarind ball
- 1 cup warm water
Vegetables (choose any combination):
- 1 small carrot (chopped)
- 5-6 okra (cut into 1-inch pieces)
- 1 drumstick (cut into 2-inch pieces)
- 1 small brinjal (chopped)
- 1 medium-sized tomato (chopped)
- 1 small onion (chopped)
For the Sambhar Masala:
- 2 tablespoons sambhar powder
- 1 teaspoon red chili powder (optional)
- 1/2 teaspoon turmeric powder
- Salt to taste
For Tempering:
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 2 dried red chilies
- 10-12 curry leaves
- 1/4 teaspoon asafoetida (hing)
Garnish:
- 2 tablespoons fresh coriander leaves (chopped)
Instructions:
Step 1: Cook the Dal
- Rinse the toor dal thoroughly under running water.
- In a pressure cooker, add dal, 2 cups of water, turmeric powder, and salt.
- Cook for 3-4 whistles or until the dal is soft and mushy. Mash it well and keep it aside.
Step 2: Prepare the Tamarind Extract
- Soak tamarind in warm water for 10-15 minutes.
- Squeeze and strain the pulp, discarding the fibers and seeds.
Step 3: Cook the Vegetables
- In a large pan, heat 1 cup of water and add the chopped vegetables.
- Add turmeric powder, salt, and sambhar powder.
- Cook until the vegetables are tender.
Step 4: Combine Dal, Tamarind, and Vegetables
- Add the cooked dal to the pan of vegetables.
- Pour in the tamarind extract and mix well.
- Simmer for 5-7 minutes, adjusting the consistency with water if needed.
- Add salt and red chili powder as per taste.
Step 5: Prepare the Tempering
- In a small pan, heat oil or ghee.
- Add mustard seeds and let them splutter.
- Add cumin seeds, fenugreek seeds, dried red chilies, curry leaves, and asafoetida.
- Sauté for a few seconds and pour this tempering over the sambhar.
Step 6: Garnish and Serve
- Stir in freshly chopped coriander leaves.
- Serve hot with rice, idli, dosa, or vada.
Tips for the Perfect Sambhar:
- Adjust the consistency by adding more or less water.
- Use homemade sambhar powder for the best taste.
- Adding a small piece of jaggery balances the tangy tamarind flavor.
- For an authentic touch, cook sambhar in a clay pot.
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