Sambar

Every South Indian has a unique way of preparing sambar . This is my way of preparing it. The spices and tempering makes it a perfect South Indian Recipe. Sambar can be eaten with Rice or South Indian Tiffins like Idli, Dosa and Vada.

Prep and Cooking Time: 35-40 mins

Serves: 6-8 persons

Ingredients

1 cup Toor Dal (yellow lentils)

½ medium sized Onion, vertically chopped

2 medium sized Tomatoes, chopped

3 Green Chillies

1 Carrot, vertically sliced pieces

6-8 Green Beans, cut into 1” pieces

½ cup diced Bottle Guard (Sorakaya)

¼ cup Radish pieces (optional)

3-4 Garlic cloves, chopped

1 tbsp Coriander leaves

¼ tsp Turmeric pwd

1 tsp Red Chilli pwd

1 tsp Sambar pwd (preferably MTR)

½ tsp Coriander pwd

½ tsp Sugar

½ tsp Mustard Seeds

½ tsp Cumin Seeds

1 tbsp tamarind concentrate

1 tbsp Cooking oil

¼ tsp Asafoetida /Hing/Inguva (Optional)

Method

Wash the toor dal and soak it in water for 10mins and drain. Add 2 cups of water and pressure cook the dal for 10-12 mins i.e., cook on a high flame for 5mins or so until the pressure builds up and then lower the flame and cook for another 6-7 mins. Turn off the heat.

For Tempering/Tadka/Talimpu:

• Heat the oil over medium heat, add mustard seeds and cumin seeds. When the spluttering has subsided , stir in the chopped garlic, green chillies and onions.
  
• Now add turmeric pwd, salt and sauté the contents. Stir in the carrot pieces, chopped beans and other vegetables.
  
• Add the tomato and cook, stirring occasionally, Add 2 cups of water and tamarind concentrate and bring it to a boil.
  
• Cook until the vegetables are tender but not overcooked, this would take about 10-15mins.
  
• Add the boiled dal into the liquid while making it nice and creamy. Add Chilli pwd, Coriander pwd, Sambar pwd, Asafoetida pwd and Sugar. Allow it to boil for 2-3mins. Turn off the heat.
  
• Sprinkle the sambar with chopped coriander leaves.
  

Note: Various vegetables like drumsticks, egg plant and potatoes can also be added to the sambar.