Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 2 medium-sized brinjals (eggplants), chopped into small pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon tamarind paste
- 2 tablespoons sambar powder
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 1 sprig curry leaves
- 2 tablespoons oil
- Salt to taste
- Water as required
Special equipment needed:
- Pressure cooker or pot
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the toor dal and soak it in water for 30 minutes. Drain the water and add the dal to a pressure cooker or pot with 3 cups of water. Add turmeric powder and cook until the dal is soft and mushy.
2. In a separate pan, heat oil and add mustard seeds, cumin seeds, and dried red chilies. Once the mustard seeds start to splutter, add chopped onions and curry leaves. Saute until the onions turn translucent.
3. Add chopped brinjals and saute for 5 minutes until they are slightly cooked.
4. Add chopped tomatoes, sambar powder, and salt. Mix well and cook for 5 minutes until the tomatoes are soft.
5. Add tamarind paste and 1 cup of water. Mix well and let it simmer for 10 minutes until the brinjals are fully cooked.
6. Add the cooked toor dal to the pan and mix well. If the sambar is too thick, add more water to adjust the consistency.
7. Let the sambar simmer for 5-10 minutes until all the flavors are well combined.
8. Use a blender or immersion blender to blend the sambar to a smooth consistency.
9. Serve hot with rice or as a side dish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Not applicable
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 25g
Protein: 8g
Sodium: 300mg
Fiber: 7g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentils such as moong dal or chana dal.
- Brinjals can be substituted with any other vegetables such as drumsticks, okra, or carrots.
- Sambar powder can be substituted with a mixture of coriander powder, cumin powder, and red chili powder.
Variations:
- Add coconut milk for a creamier sambar.
- Add boiled potatoes for a heartier sambar.
- Add drumsticks for a more traditional sambar.
Tips and tricks:
- Soak the toor dal for at least 30 minutes to reduce the cooking time.
- Use fresh tamarind pulp instead of tamarind paste for a more authentic flavor.
- Adjust the amount of sambar powder according to your spice preference.
Storage instructions:
Store the leftover sambar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambar in a pan or microwave until heated through.
Presentation ideas:
Serve the sambar in a bowl with a side of rice and papadum.
Garnishes:
Garnish with chopped cilantro or curry leaves.
Pairings:
Serve with rice, naan, or roti.
Suggested side dishes:
Serve with a side of raita or pickle.
Troubleshooting advice:
- If the sambar is too thick, add more water to adjust the consistency.
- If the sambar is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them.
Food history:
Sambar is a popular South Indian dish that originated in Tamil Nadu. It is a lentil-based stew that is typically served with rice.
Flavor profiles:
Sambar has a tangy and spicy flavor with a hint of sweetness from the tamarind.
Serving suggestions:
Serve the sambar as a main dish with rice or as a side dish with other Indian dishes.
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Region: Indian