Recipe type: Curries
Sambar is a staple part of most South Indian meals. Every family has their own personal recipe/touch to making this fantastic daal. The amazing part is that it is so flavorful and goes so beautifully with a host of things like Dosa, Idli, Rice, Vadas…
- Toor Daal – 1 cup (200 gms)
- Water – 3+1 cup ( 1L)
- Tindora – 5-6 pcs (slit)
- Carrot – 1 (cut)
- Green Beans – ¼ cup (cut)
- Winter Melon/Ash Gourd – ½ cup (cubed)
- Salt – to taste
- Tamarind – 1-1.5 tbsp or to taste
- Asafoetida – 2 pinches
- Turmeric Powder – ¼ tsp
- Red Chili Powder – to taste
- Sambar Powder – 4 tsp (divided)
- Tomato – ½ medium (cubed)
- Oil – 1.5 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves – 1 sprig
- Coriander Powder – 1 tbsp
- Cilantro/Coriander Leaves – for garnish
- Drumsticks – few pcs (optional)
- Wash and soak the Toor Daal for 30 minutes.
- Drain the water and put it in the Pressure cooker.
- Add in the Carrots, Green Beans, Tindora, Winter Melon, Water (3cups) and Salt.
- Close the cooker, cook the Daal on medium heat, 1 whistle and allow the pressure to go down.
- Meanwhile, soak the Tamarind in ½ cup hot Wate and allow it to soften.
- Once safe, open the Pressure Cooker, turn the heat on medium again.
- Add in Turmeric Powder, Tomatoes, pinch of Asafoetida, ½ the Chilli Powder, ½ the Sambar Powder and Drumsticks.
- Mix and let the Sambar keep boiling.
- Mash the Tamarind so the juice/paste seperates from the fiber and the seeds.
- Use a seive and starin the juice into the boiling Sambar.
- Add the balance of the Water (1/2 cup or amount needed) to get the Sambar to the desired consistency.
- Allow it boil till the raw Tamarind smell has gone and the Tomatoes should also be cooked.
- For the seasoning, take a small skillet on medium heat and add in the Oil.
- Once hot, add in Mustard Seeds and a pinch of Asafoetida.
- Allow the Mustard Seeds to pop.
- Then add in Curry Leaves and turn off the stove.
- Add i n the Red Chillie Powder, Sambar Powder, Coriander powder and a little bit of water to avoid powders burning.
- Add to the Sambar.
- Mix and allow it to boil for another 2-3 minutes.
- Garnish with Cilantro/Coriander Leaves and it’s ready.
Use Tamarind Concentrate if regular Tamarind is not available