India > South Indian > Tamil Nadu

Linga Sambar Recipe

Ingredients with Measurements:
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 2 dried red chilies
- 1 teaspoon of urad dal
- 1 teaspoon of chana dal
- 10-12 curry leaves
- 1 teaspoon of turmeric powder
- 1 teaspoon of sambar powder
- 1 teaspoon of jaggery
- 2 cups of cooked toor dal
- 1/2 cup of chopped vegetables (carrots, beans, potatoes, etc.)
- 2 tablespoons of tamarind paste
- Salt to taste

Special Equipment Needed:
- Pressure cooker
- Medium-sized saucepan
- Wooden spoon

Step-by-Step Instructions:
1. Heat oil in a pressure cooker over medium heat.
2. Add mustard seeds, cumin seeds, dried red chilies, urad dal, and chana dal. Stir until the seeds start to crackle.
3. Add curry leaves and turmeric powder. Stir for a few seconds.
4. Add sambar powder and jaggery. Stir for a few seconds.
5. Add cooked toor dal and chopped vegetables. Stir to combine.
6. Add tamarind paste and salt to taste. Stir to combine.
7. Close the pressure cooker and cook for 3-4 whistles.
8. Open the pressure cooker and stir the sambar.

Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 200
Fat: 6 g
Carbohydrates: 30 g
Protein: 8 g

Substitutions for Ingredients:
- Oil: Ghee or butter
- Mustard Seeds: Fenugreek seeds
- Cumin Seeds: Coriander seeds
- Urad Dal: Moong dal
- Chana Dal: Toor dal
- Curry Leaves: Bay leaves
- Turmeric Powder: Ground ginger
- Sambar Powder: Garam masala
- Jaggery: Brown sugar
- Toor Dal: Moong dal
- Tamarind Paste: Lemon juice

Variations:
- Add other vegetables like cauliflower, bell peppers, or eggplant.
- Use different types of dal for a different flavor.
- Use different types of spices for a different flavor.

Tips and Tricks:
- Soak the dal for 30 minutes before cooking to reduce cooking time.
- Add more water if the sambar is too thick.
- Adjust the amount of spices and jaggery to your taste.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a saucepan over medium heat until heated through.

Presentation Ideas:
Serve the sambar in a bowl with steamed rice and a side of papad.

Garnishes:
Garnish with chopped cilantro and a dollop of ghee.

Pairings:
Pair with steamed rice, chapati, or dosa.

Suggested Side Dishes:
Serve with a side of papad, pickle, or raita.

Troubleshooting Advice:
- If the sambar is too thick, add more water and stir to combine.
- If the sambar is too thin, cook for a few more minutes.

Food Safety Advice:
- Always use clean utensils and cookware when preparing the sambar.
- Store the sambar in an airtight container in the refrigerator.

Food History:
Linga Sambar is a traditional South Indian dish that is made with toor dal, vegetables, and spices. It is usually served with steamed rice, chapati, or dosa.

Flavor Profiles:
Linga Sambar has a savory and slightly sweet flavor with a hint of spice.

Serving Suggestions:
Serve with steamed rice, chapati, or dosa.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic