Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 2 cups water
- 2 drumsticks, cut into 2-inch pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 2 tablespoons oil
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker or pot
Step-by-step instructions:
1. Rinse the toor dal and soak it in water for 30 minutes.
2. Drain the water and add the dal to a pressure cooker or pot with 2 cups of water, turmeric powder, and salt. Cook for 3-4 whistles in a pressure cooker or until the dal is soft.
3. In a separate pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
4. Add chopped onions and green chilies and sauté until the onions turn translucent.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add the drumstick pieces and cook for 2-3 minutes.
7. Add tamarind paste, red chili powder, and salt to taste. Mix well.
8. Add the cooked dal and mix well. Add water if needed to adjust the consistency.
9. Let the sambar simmer for 5-10 minutes on low heat.
10. Garnish with coriander leaves and serve hot with rice or idli.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-5 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 24g
Protein: 8g
Substitutions for ingredients:
- Toor dal can be substituted with masoor dal or moong dal.
- Drumsticks can be substituted with okra or eggplant.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add vegetables like carrots, potatoes, or beans to the sambar.
- Use sambar powder instead of red chili powder for a different flavor.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Soak the dal for 30 minutes to reduce the cooking time.
- Adjust the consistency of the sambar by adding water.
- Use fresh drumsticks for the best flavor.
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 low heat, adding water if needed to adjust the consistency.
Presentation ideas:
Serve the sambar in a bowl with rice or idli.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with rice or idli.
Suggested side dishes:
Serve with papad or pickle.
Troubleshooting advice:
- If the sambar is too thick, add water to adjust the consistency.
- If the sambar is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Wash the vegetables thoroughly before using them.
- Cook the dal and vegetables 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 tangy and spicy flavor.
Serving suggestions:
Serve hot with rice or idli.
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Region: Indian