Ingredients with Measurements:
- 1 cup toor dal (pigeon peas)
- 2 cups water
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 10-12 curry leaves
- 2 tomatoes, chopped
- 1/2 cup grated coconut
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tbsp tamarind paste
- 2 cups water
- Salt to taste
Special equipment needed:
- Pressure cooker or pot
- Blender or food processor
Step-by-step instructions:
1. Rinse the toor dal and add it to a pressure cooker or pot with 2 cups of water, turmeric powder, and salt. Cook for 4-5 whistles or until the dal is soft and mushy.
2. In a separate pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onions, minced garlic, grated ginger, chopped green chilies, and curry leaves. Saute until the onions turn translucent.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add grated coconut, coriander powder, cumin powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
5. Add tamarind paste, 2 cups of water, and salt to taste. Mix well and bring it to a boil.
6. Add the cooked toor dal to the pan and mix well. Let it simmer for 5-10 minutes.
7. Using a blender or food processor, blend the sambar until it becomes a smooth consistency.
8. Serve hot with rice or dosa.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentils.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add vegetables like carrots, potatoes, or eggplant to the sambar.
- Use coconut milk instead of grated coconut for a creamier texture.
- Add roasted peanuts or cashews for a crunchy texture.
Tips and tricks:
- Soak the toor dal for 30 minutes before cooking for faster cooking time.
- Use fresh curry leaves for a better flavor.
- Adjust the spice level according to your 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 on medium heat until it becomes hot.
Presentation ideas:
Serve the sambar in a bowl with rice or dosa.
Garnishes:
Garnish with chopped cilantro or grated coconut.
Pairings:
Pair with rice or dosa.
Suggested side dishes:
Serve with papadum or pickle.
Troubleshooting advice:
- If the sambar is too thick, add more water.
- If the sambar is too thin, let it simmer for a few more minutes.
Food safety advice:
Make sure to cook the toor dal properly to avoid any foodborne illnesses.
Food history:
Sambar is a popular South Indian dish that originated in Tamil Nadu.
Flavor profiles:
The sambar has a spicy, tangy, and savory flavor.
Serving suggestions:
Serve hot with rice or dosa.
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Region: Indian